Rice Pilaf

1/2 cup butter
8 oz. Mushrooms sliced (Optional. I know that for the most part, our family doesn't ever put the mushrooms in).
1 onion, chopped
4 Coils or nests of vermicelli broken into small pieces (angel hair pasta works nicely, too).

Saute the above four ingredients until the onions are transparent.
In a casserole dish (or rice cooker) add the the mixture plus:

2 cups rice
2 1/2 cups water
2 tsp. chicken granules or bouillon
1 1/2 tsp. basil
1 1/2 thyme
1/2 tsp pepper
Salt to taste.

Cover with lid or foil and bake at 325 for one hour. For large amounts, increase the cooking time.

If you're cooking it in a rice cooker, Mom says to "mix all the ingredients and then add water to my first knuckle on my thumb - from the level of the rice." This may vary, seeing as some of us have larger hands than others. Pretty much, just go with what looks good to you - that's my personal motto. ;) ~Anna

"This is Matt and Rachel's favorite pilaf - only I leave out the mushrooms. I really like it without the mushrooms too." ~ Tawna