Now that my husband Ted and I have moved back to Boston, we miss more than ever the long-closed Cedars Restaurant that used to live at the end of our street. Cedars served Middle Eastern food in a space that reminded you of your favorite aunt's kitchen, with formica tables and frilly curtains, and velvet paintings on the walls. We almost always ordered the garlic chicken on skewers, and it always came with a mound of rice pilaf on the side. If you have access to a Middle Eastern market, you can buy authentic chayrere, the thin vermicelli-like noodles, or look for fine egg noodles in the supermarket. Or, buy the thinnest vermicelli pasta you can find, and break it into two-inch pieces. The remaining ingredients come straight from your pantry. Make a pot of this rice ahead of time, and reheat in the microwave. It's the perfect side dish for anything you throw on the grill.