In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
To make 4-6 Servings:
In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.