- 1/5 cup butter
- 1 cup raw rice
- 2 oz. spaghetti, broken
- 1 minced scallion
- water
- 2 tsp chicken bouillon
- 1/2 tsp dry rosemary
- Melt the butter in a large saucepan. Add the rice and the spaghetti. Stir to coat.
- Add the scallion and cook 8 minutes,stirring.
- Add 2 3/4 cups water and the chicken bouillon, and the rosemary.
- Cover and simmer 25-30 minutes.
- Serve.