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SPAGHETTI RICE for Lilly – dog food

Spicy, juicy, chewy. A perfect base dish for Lilly’s veggies, beans and ground nuts!

Makes 19 cups

3-3/4 c. water

2 t. sea salt

3 c. Canilla Parboiled long grain rice

Bring water and salt to boil in large saucepan. Add rice. Stir. Return to boil (important). Stir again (important). Cover tightly. Reduce heat to low and cook 20 minutes.

Transfer rice to extra-large bowl. Fluff with spoon and set aside.


1 lb. whole wheat pasta (I used Pasta Sanita brand)

Break pasta in half, then cook in sufficiently salted water till tender. Drain well, then rinse under cold faucet water till no longer warm. Set aside in colander.

To the rice bowl add the following ingredients:

3 c. froz. peas boiled 1 minute till thawed and plump – drained

1 T. smoked paprika

2 t. turmeric

1 t. ground sage

2 t. ground fennel seed

1 t. ground star anise

1/2 t. ground allspice

1/4 t. black pepper

1/2 c. red wine vinegar

1 T. liquid smoke

2 t. additional sea salt, or as desired

Toss well to evenly distribute.

Now add spaghetti pieces. Toss with clean hands to distribute without over-tossing. Pack in covered containers and refrigerate till ready to use.

Notes: This is a base dish. Although I made if for Lilly Belle, my vegan dog daughter, I also like it.

To this base, depending on the day, I’ll add various veggies, various beans, legumes, ground nuts.

For mine, I’ll serve it with a side bullet of whatever sauce I have on hand.

Use brown rice if you prefer. I do when I have it on hand, but the white rice I like more.

We toss the spices with the rice first, so the spaghetti doesn’t break apart.

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SPAGHETTI RICE SERVING - Edited






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