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.