Rach adds spaghetti to this version of rice pilaf. It’s a great side dish that doesn’t overpower the main dish. Try it with Honey-Rosemary Chicken!
- 3 tablespoons butter
- 1/4-1/3 cup 1-inch pieces broken thin spaghetti (a small handful), regular or whole grain
- 1 cup white rice
- 2 cups chicken stock
Heat a pot with a tight-fitting lid over medium heat with the lid off. Melt the butter, then add the broken pasta to the pot and toast until deep golden. Add the rice and stir, then add the stock and bring to a boil. Cover the pot and reduce the heat to low or simmer. Cook for 17-18 minutes, then fluff the rice with a fork.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.