Rachael adds crunch to fluffy rice pilaf with toasted broken spaghetti in this easy recipe using pantry staples.
- 3 tablespoons butter
- ¼ to ⅓ cup 1-inch pieces broken regular thin spaghetti (a small handful)
- 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 broken pasta to pot and toast to deep golden. Add rice and stir, add stock and bring to a boil. Cover pot and reduce heat to low or simmer. Cook 17-18 minutes then fluff rice with fork.