1. Start by melting the butter in a big pot or saucepan.
2. Toss in your chopped onion and garlic, letting them soften up and smell amazing.
3. Next, break up your spaghetti into small pieces (about 2 inches).
4. Add them to the pot and stir while they brown. Get them a deep brown, keep stirring so they don’t burn!
5. When your spaghetti’s golden, mix in the rice, coating it lightly in the buttery goodness.
6. Add the water, turn up the heat just until it boils, then lower it way down.
7. Cover the pot and let it simmer for about 25 minutes.
8. Check that all the water gets absorbed; it’s worth the wait.
9. Once the rice is fluffy and done, stir in your finely chopped kale, capers, Italian seasoning, and a good sprinkle of salt and pepper.

Serve it up:

1. This pilaf is a dream fresh off the stove, but it’s also great cold.
2. Pro tip: Mix leftover rice with a dollop of mayo for a quick, creamy salad.
3. For dinner, I paired it with baked cod topped with a smear of mayo, baby spinach slivers, and crispy Panko crumbs. Fancy? Not really. Delicious? Absolutely.