Spaghetti rice

Yield: 5 Servings

Measure 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

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

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