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
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.
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