Brown Rice Pilaf

Young chefs will have fun breaking the pasta into little pieces for this healthy pilaf!


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 handful of whole wheat thin spaghetti, broken into little pieces
  • 1 cup brown rice
  • 2 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 tablespoon butter


In a high-sided covered skillet over medium-high heat, heat 1 tablespoon EVOO, about one turn of the pan. Add the spaghetti and toast until dark golden brown. Add in the rice and toss for 1 minute. Stir in the stock; bring to a boil, cover and simmer for 40-45 minutes. Fluff with a fork and serve.

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

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