1 cup uncooked long-grain white rice
1 cup uncooked long-grain elbow macaroni
1 (540 milliliter) bottle Chinese 5-ingredient beef broth
3 tablespoons unsalted butter
2 scallions, cut into 1 inch pieces
1 cup thinly sliced celery
4 carrots, sliced
1 cup fresh spinach, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Rinse and drain all the rice, then pour 3/4 cup water into many rice bowls. Add macaroni. Stir in beef broth, until rice is tender. Simmer on low heat for 2 hours, until ready to serve. Garnish each bowl with a light sprinkle of salt, pepper, and soy sauce.