Spaghetti Rice

Name: Spaghetti Rice
Ingredients: 4 tablespoons vegetable oil, divided; 1 (4 ounce) can sliced mushrooms or (4 ounce) can mushroom stems and pieces (drained); 1 medium onion, chopped; 1 cup uncooked spaghetti, broken into 3 inch pieces (about 4 oz); 1 1/2 cups uncooked long grain rice or 1 1/2 cups whole grain rice; 2 (14 1/2 ounce) cans ready-to-serve chicken broth; 1/4 teaspoon salt; 1/8 teaspoon black pepper

8 ingredients

7 steps

Ingredients

4 tablespoons vegetable oil, divided
1 (4 ounce) can sliced mushrooms or (4 ounce) can mushroom stems and pieces (drained)
1 medium onion, chopped
1 cup uncooked spaghetti, broken into 3 inch pieces (about 4 oz)
1 1/2 cups uncooked long grain rice or 1 1/2 cups whole grain rice
2 (14 1/2 ounce) cans ready-to-serve chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

1

In a large skillet, heat 3 tablespoons oil over medium high heat.
2

Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
3

Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
4

(Be careful--it browns quickly).
5

Remove the skillet from the heat and return mushrooms and onions to the skillet.
6

Add the remaining ingredients, mixing well.
7

Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.