Directions
In a 2 to 3-quart saucepan, over medium-high heat, melt butter and sauté broken spaghetti and rice until golden brown (about 5 minutes). Add broth, garlic and salt. Cover; simmer over low heat for 18 to 20 minutes. Pepper and serve immediately.
Variations: Stir in separately cooked onions, fried in butter or oil to a deep brown . . . even slightly burned. Add pine nuts or slivered almonds that have been toasted or sautéed with the spaghetti. In any case, the dish is good topped with a dollop of yogurt.