3/4cupwhole wheat spaghetti noodlesbroken into 1/4 to 1/2 inch pieces
4Tbs.butter
1/2red or white oniondiced
1Tbs.chicken bouillon
1tsp.black pepper
1Tbs.dried parsley
1/2tsp.garlic powder
1 1/2cupshort brown grain rice
3cupshot water
1/4cupgreen onionssliced
Fresh parsleychopped
Instructions
In a sauce pan (with a lid), heat the butter with the onion. Saute the onion until they are tender and soft. Add the seasonings to the onion and continue to saute. Break up the noodles and add the rice and the noodles to the hot butter and onion mixture. Cook on medium heat until you begin to smell the rice and it starts to become slightly toasted. Add hot water to the pan and bring the mixture up to a rolling boil. Once the mixture is boiling, put the lid on the pan, turn to medium-low heat and let the rice simmer for 30-45 minutes. This time will depend on the type of brown rice you buy. Some brown rice cooks a little slower, so check the rice after 35 minutes or so. If the rice is fluffy, then the rice is done. If it's still a little firm, put the lid back on and let the rice continue to cook. I like to cook this in a pan with a glass lid so I can see when the rice is cooked and tender/fluffy. Once the rice is cooked, remove from the stove and fold in the sliced green onions and chopped parsley for garnish. Serve warm.