<http://schema.org/recipeInstructions>
" Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well. Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook as label directs. Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium-high heat. Add leeks, green onions, shallots, garlic, pepper, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often. Add broth and half-and-half; cook 1 minute. Drain vermicelli; return to saucepot. Add leek mixture and toss well to coat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3781/vermicelli-spring-onions-1236/?src=shelter_footer>