1 1/2 c. long-grain white rice
3 T. butter
2 oz thin spaghetti, broken in 2″ pieces
1/2 t. garlic powder
1/2 t. onion powder
2 1/2 c. chicken broth
1 t. salt
1 T. finely chopped parsley
Rinse rice in strainer and soak in the hottest tap water for 15 minutes (sort of par-cooks the rice)
Drain hot water from rice, rinse again in strainer, and set aside
Heat medium saucepan over medium heat
Add butter and pasta, and cook until pasta is golden brown, about 3 minutes
Add drained rice, salt, garlic and onion powders
Saute for 2 minutes, then stir in chicken broth
Bring to boil, cover, and simmer 10 minutes, until liquid is absorbed
Fluff with fork, check for doneness and, if necessary, cook for a couple more minutes
Stir in parsley
Let your pilaf finish by resting with a towel between the lid and the pot
Fluff again and serve
Adapted from America’s Test Kitchen
