1 handful of thin, whole wheat spaghetti, broken into little pieces
1 cup brown rice
2 cups chicken stock
Salt and ground black pepper
1 tablespoon butter
In a high-sided skillet over medium-high heat, heat 1 turn of the pan of EVOO. 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.