6 tablespoons nondairy or regular margarine or butter
6 angel hair pasta nests
1 cup uncooked long-grain rice
2 cans (101⁄2 ounces each, preferably beef
11⁄2 cups chicken broth
11⁄2 cups water
Melt the margarine in a large nonstick skillet. Add nests, and sauté over moderate heat until golden on each side, carefully turning. Remove from heat and with tongs or slotted spoon, remove nests to an 8- to 12-inch round casserole dish. Add rice to remaining margarine in skillet and stir to coat. Spoon rice over nests. Can be refrigerated overnight at this point. Bring to room temperature before baking. Pour undiluted consommé, broth and water carefully over rice. Bake at 350 degrees, covered for 75 minutes or until all liquid is absorbed. To serve, use a large spoon that can cut down through the pasta if desired. 6 to 8 servings.