- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 30 mg
- Sodium
- 812 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 30 mg
- Sodium
- 812 mg
Ingredients
Directions
- 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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