Rice Pilaf with Vermicelli

1 oz angel-hair pasta
2 Tbsp olive oil 
½ small onion finely chopped
salt and pepper
2/3 cup log-grain white rice
1 can chicken broth
¼ cup fresh parsley (or 1 tsp dry)


Cut pasta into ½ inch lengths. In a medium saucepan heat 1 Tbsp. oil over med-hi heat. Add onion, season with salt and pepper. Stir frequently ‘till browned. Add rice, pasta, and 1 Tbsp. oil. Stir and cook until browned. Add broth and bring to a boil. Cover, reduce heat to simmer, and cook until liquid is absorbed, about 15 minutes. Let stand 5 minutes. Add parsley and season to taste with salt and pepper. Fluff with a fork and serve. Serves 4.