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Spaghetti Rice

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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

What You'll Need:
  • 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
What To Do:
  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.

OOH ITS SO GOOD!

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