I made this for dinner the other night. Before we dug in, I grabbed my camera and took a few photos, if only to prove that I do make other things besides pies. This pilaf is easy to make, pairs well with chicken and fish, and is lightyears better than the “San Francisco treat” version – if you know what I mean!
- 4 cups chicken stock
- 6 tablespoons butter
- 1/2 box of spaghetti
- 2 cups rice
- salt and freshly ground pepper
1. Put chicken stock and 2 cups of water into a pot and bring to a boil.
2. Break spaghetti into inch sized pieces. In a medium pot, melt 5 tablespoons of butter, add spaghetti stirring constantly with a wooden spoon until they brown. (About 10 minutes.) Remove from heat and add the rice, stir until well combined.
3. Return pot to medium heat, and add the chicken stock. Season with salt and pepper, cover pot, and cook for 20 to 25 minutes.
4. Take the remaining tablespoon of butter and push it into the center of the rice and noodles. Cover the pot and reduce the heat to low, until the rest of the liquid is absorbed – about 10 to 15 minutes more. Remove from heat and set aside for 10 minutes. Using a large spoon, fluff rice and noodles. Serves 6.
