Ingredients
|
2
|
Tbsps
|
butter
|
|
1/2
|
cup
|
raw spaghetti, broken into 1/2-inch pieces
|
|
1
|
cup
|
Mahatma® White Rice
|
|
2 1/4
|
cups
|
chicken broth
|
|
1
|
each
|
minced garlic
|
|
1
|
tsp
|
salt
|
|
|
|
freshly ground black pepper
|
Cooking Directions
In a 2 to 3-quart saucepan, over medium-high heat, melt butter and sauté broken spaghetti and rice until golden brown (about 5 minutes). Add broth, garlic and salt. Cover; simmer over low heat for 18 to 20 minutes. Add freshly ground black pepper and serve.
Variations: Stir in separately cooked onions, fried in butter or oil to a deep brown. Add pine nuts or slivered almonds that have been toasted or sautéed with the spaghetti. In any case, the dish is good topped with a dollop of yogurt.