1/4 cup butter

1 1/2 cups white rice (soaked in hot water for 1 hour)

1 tsp. salt (to taste)

2 1/2 cups water

Melt butter on medium heat. Brown vermicelli in the  butter. Add drained rice, Stir over medium heat for 1 minute. Add salt and turn heat to high. Bring to boil, cover and simmer on low heat for 20-25 minutes. Serve hot.

Ingredients:

1/4 cup(s) Extra Virgin Olive Oil, The darker the oil the better
3/4 cup(s) Plain Yogurt
1 1/2 teaspoon(s) Garlic Powder
1 1/2 teaspoon(s) Salt
1 teaspoon(s) Dried Oregano
1/4 teaspoon(s) Ground Black Pepper
1/4 teaspoon(s) Ground Cumin
1/4 teaspoon(s) Ground Coriander
1/8 teaspoon(s) Ground Chile Powder, You can add as much or little as you like.
2 tablespoon(s) White Vinegar
2 pound(s) Skinless, boneless chicken breast halves, Cut into 2 inch cubes
Directions

Whisk together the vinegar, olive oil, plain yogurt, garlic, salt, oregano, pepper, cumin, coriander, and chili powder in a large bowl; add the chicken and toss to coat.
Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Thread the chicken onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side.