| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter
- 1/2 cup broken spaghetti
- 1 1/2 cups long-grain white rice
- Salt and pepper
- 3 1/2 to 4 cups chicken stock
- 1/4 cup dried currants
- 1/4 cup pignoli (pine nuts), toasted
- 1/2 bunch fresh chives, chopped
- 1/2 bunch fresh parsley, chopped
Instructions
- Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 557 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 14 g |
| Cholesterol | 30 mg |
| Sodium | 812 mg |
Reviews
Love, love, love. I have been making this dish for nearly 20 years. And I love that you can change up the add-ins, walnuts, and cranberries is delicious.