2/3 cup long grain
rice
2/3 cup broken thin spaghetti
1/3 cup olive oil
3 cups chicken broth
1 cup broccoli florets; fresh or frozen thawed
1/2 tsp. thyme, crushed
1 cup cooked chicken, cut in julienne strips
1/2 cup sliced green onion (scallions)
1/4 cup chopped walnuts
1/4 cup diced red pepper
In saucepan, saute rice and spaghetti in olive oil until golden, stirring often.
Add chicken broth and bring to a boil.
Add broccoli and thyme. Cover and simmer 15 minutes or until rice is tender,
stirring occasionally.
