- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

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