1 cup of vermicelli or Angel Hair Pasta (uncooked)
1 cup of white or brown Basmati Rice
3 tablespoons of butter.
4 bouillon cubes (chicken or beef)
3 Tsp dried minced onion
2 Tbsp dried parsley flakes

Place the bouillion cubes in 5 cups of hot water and set aside.

In a very deep bowl break the pasta until the strands are in little tiny pieces. (this is a good way to get out the day's aggressions)

In a deep frying pan melt the butter, then add the crunched up pasta. Saute until golden brown. (Watch carefully -- you don't want the pasta blackened)

Stir in the rice, parsley and dried onion. Add hot water/boullion.

Cover tightly and cook on low heat until all of the liquid has evaporated.

Do not stir the rice while it is cooking. (You'll make it mushy)

Voila! Its that San Francisco Treat! Only cheaper and without perservatives.