Spaghetti rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil; divided |
| 4 | ounces | Mushroom slices or mushroom stems and pieces; drained |
| 1 | medium | Sized onion; chopped |
| 4 | ounces | Uncooked spaghetti; broken into 3-inch pieces |
| 1½ | cup | Uncooked long or whole-grain rice |
| 29 | ounces | Ready-to-use chicken broth |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
In a large skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and onions and saute until lightly browned; remove from the skillet and set aside. Heat the remaining 1 tablespoon oil in the skillet and brown the spaghetti over medium-low heat. (Be careful - it browns quickly.) Remove the skillet from the heat and return the mushrooms and onions to the skillet. Add the remaining ingredients, mixing well. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
NOTE: If you're looking for a good make-ahead dish, this is one that freezes well.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak <meginny@...> on Jan 23, 1998