• 1 tablespoon extra virgin olive oil (EVOO)
• 1 handful of whole wheat thin spaghetti, broken into little pieces
• 1 cup brown rice
• 2 cups chicken stock
• Salt and freshly ground black pepper
• 1 tablespoon butter

In a high-sided covered skillet over medium-high heat, heat 1 tablespoon EVOO, about one turn of the pan. Add the spaghetti and toast until dark golden brown. Add in the rice and toss for 1 minute. Stir in the stock; bring to a boil, cover and simmer for 40-45 minutes. Fluff with a fork and serve.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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