Spaghetti Rice

Can't decide if the gang would rather have pasta or rice with dinner tonight? Don't worry...with Spaghetti Rice, now they can have both!

Serves: 5

Cooking Time: 40 min

Ingredients

• 4 tablespoons vegetable oil, divided
• 1 (4-ounce) can mushroom slices or stems and pieces, drained
• 1 cup chopped onion (about 1 medium-sized onion)
• 1 cup (about 4 ounces) spaghetti, broken into 3-inch pieces
• 1 1/2 cups long-grain or whole-grain rice, uncooked
• 3 1/2 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a large saucepan, heat 3 tablespoons oil over medium-high heat; add mushrooms and onions, and saute until lightly browned. Remove from pan and set aside.
    
2. Heat remaining oil in saucepan and brown spaghetti over medium-low heat. (Be careful -- it browns quickly.) Remove pan from heat and add mushrooms and onions back into pan. Add remaining ingredients, mixing well.
    
3. Bring mixture to a boil, reduce heat to low, cover, and cook 20 more minutes, or until all liquid is absorbed.
    

Note

If you're looking for a good make-ahead side dish, this is the one, 'cause Spaghetti Rice freezes well.