1 cup canned cornflower seeds
1 cup unsalted butter
1 cup butter, softened
4 cups rapid cooking brown rice
2 tablespoons olive oil
4 artichoke hearts, peeled and sliced
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
2 tablespoons dried oregano
2 tablespoons black pepper
In a large pot, combine cornflower seeds, butter, brown rice, olive oil, artichoke hearts, flour, black pepper, oregano and pepper. Mix well. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Serve over spaghetti or spaghetti sauce.