Ingredients
2tspbutter,use olive oil for dairy free
¼cupangel hair spaghetti,broken into small pieces, wheat, whole wheat or gluten-free
1cupuncooked 10 minute instant brown rice,such as Uncle Ben’s
2cupschicken broth,or water and chicken bouillon
chopped parsley,for ganish, optional
Preparation
Melt the butter in a deep skillet with a fitted lid over medium heat.
When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
Remove from the heat and let sit for 5 minutes, then fluff with a fork.
