Ingredients
- 2 tsp. vegetable oil
- 3 oz. uncooked spaghetti, broken in 1 inch pieces
- 3/4 cup long-grain white rice, uncooked
- 3 Tbsp. finely chopped green onions
- 1 can chicken broth
- 1/4 cup water
- 2 Tbsp. minced fresh parsley
- salt and pepper, to taste
Directions
In medium saucepan, heat oil over medium heat. Add spaghetti; cook and stir until golden brown. Add rice and onions; cook and stir until onions are tender. Add broth and water; bring to a boil. Reduce heat, cover and simmer 20 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff pilaf with fork. Stir in parsley, salt and pepper.
By Robin from Washington, IA
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