Spaghetti Pilaf

My wife is Armenian and we are always making Armenian Pilaf. One time we
had some left over Pilaf and some left over spaghetti sauce. I mixed them
and the result is really good. Give it a try.

Spaghetti Pilaf

4 Tbs butter
1/4 cup vermicelli (uncooked), broken into small (1/4") pieces
1 cup white rice, (uncooked)
2 cups chicken broth, heated almost to boiling.salt to taste
1 (32 oz) jar your favorite Spaghetti sauce

In a 2-qt saucepan melt butter over medium heat.

Add broken up vermicelli, stir well to coat with butter.
Saute in butter until vermicelli is toasted a golden brown,
stirring frequently, about 5-minutes. Don’t allow to scorch
or burn.

Add rice, stir to coat and simmer in butter a minute
or two.

Add heated chicken broth to rice. Stir rice a few times.
Bring chicken broth to a boil, then reduce to a low simmer.

Cover and cook on a low simmer for 20 to 25 minutes.

Remove from heat. Stir with a fork. Cover and allow to rest
for 5-minutes.

Mix in 2 or 3 cups of your favorite spaghetti sauce.

Season to taste with salt and pepper and serve warm.