Garlic Rice Pilaf

© Katherine Stetson

This recipe originated from my Mother.  The only change I’ve made is to replace margarine with unsalted butter.

For 4-6 servings:

  • ¼ cup unsalted butter
  • 2 cloves garlic, finely minced
  • ½ cup broken thin spaghetti
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 2 tablespoons chopped fresh parsley

Melt the butter in a 2-quart saucepan over medium-high heat.  Add the garlic, spaghetti and rice and cook, stirring until spaghetti are lightly browned.  Stir in the stock and bring to a boil. Reduce heat to a simmer, cover rice and cook for 20-25 minutes.  Fluff with a fork, add parsley, and serve.

Copyright © Katherine Stetson, all rights reserved.