Yield: 5 Servings
|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|
|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