- 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 and bring to a boil. Cover and simmer for 40-45 minutes. Fluff with a fork and serve.