- 1/2 cup raw angel hair pasta broken into 1/2 inch long pieces
- 3/4 cup uncooked long-grain white rice
- 14 1/2 ounces broth
- 2 tablespoons butter or margarine
- dried parsley
In medium skillet saute broken pasta pieces in butter, stirring constantly, until the pasta begins to brown. Add rice, stirring until the rice is well coated with the butter and the pasta browns a little more. Carefully pour in broth. Cover and simmer until liquid is absorbed. Stir in some parsley to give it a more authentic look.