extra-virgin olive oil, or canola oil
broken whole-wheat spaghetti pieces
finely diced onion
1 14-ounce can
reduced-sodium chicken broth
instant brown rice
chopped fresh parsley
- Heat oil in a saucepan over medium-high heat. Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes.
- Add broth, rice, salt and bay leaf; bring to a boil. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes.
- Let sit for 5 minutes. Discard the bay leaf. Fluff with a fork and stir in parsley.
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