Fry Chik Pilaf

1. 1

   In a very large saucepan, melt margarine.

2. 2

   Break up vermicelli into 1 to 2-inch pieces and drop into margarine.

3. 3

   Stir until browned all over.

4. 4

   Add rice and stir.

5. 5

   Quickly add 5 to 6 cups of hot water and stir.

6. 6

   Add bouillon and soup base.

7. 7

   Cook about 20 minutes until rice is done, making sure it doesn't go dry and stir now and then.

8. 8

   Cut up Fry Chik into 1/2 to 1-inch pieces and add. (You may add a little of the Fry Chik juice, if desired.)

9. 9

   This should be cooked down enough to be just moist and not watery when rice is done.

10. 10

    Serve with a salad and a vegetable.

11. 11

    Will feed a large crowd.

No additional tips available.