Total Calories: 635
In a preheated 10” Dutch oven, melt the butter over medium heat and sauté spaghetti until light brown in color. Add vegetables and sauté 2 minutes longer
Stir in rice, then broth. Cover. Remove 2 or 3 bottom coals and cook, covered 40 to 60 minutes. Do not lift the lid to take a peak, the moisture is necessary for the rice to cook completely. Try this recipe with beef stock also.
Serves 4 to 6
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