2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
1 cup cut up vermicelli
3 cups low sodium chicken stock or water
juice of 1 lemon
4 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper to taste
Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.
Strain rice and add to the pot. Stir to incorporate.
Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.
Bring to a boil and allow the liquid to reduce until it just covers the rice.
Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.
Toss and fluff with a fork.