- 4 tablespoons butter
- 1/2 cup thin spaghetti, cut into small pieces
- 1 cup long-grain rice
- 3 cups low-sodium chicken stock
- 1 tablepsooon dried chopped parsley
- Salt to taste
In New England we always eat rice pilaf with our Baked Cod with Ritz Cracker Crumb Topping — it’s delicious! Like the baked cod, rice pilaf is super easy to make! The buttery rice pilaf and the buttery crumb topping make you think you’re eating lobster instead of cod!
Melt your butter in a saucepan over medium heat. Brown up your spaghetti pieces just a bit for a nutty flavor. Be sure to stir your pasta so it doesn’t burn; it will brown up rather quickly.
Add your long grain white rice, stock and parsley. Lower the heat, cover and let simmer until rice has absorbed all of the chicken stock, about 15 minutes. You may add more stock if necessary. Remember though, you can always add, but you can’t it away.
Once your rice and pasta are tender and the liquid is absorbed, taste and see if more salt is needed.