Spaghetti Rice
- SERVES
- 5
- COOK TIME
- 40 Min
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! This clever one-pot wonder brings together two comfort-food favorites into one satisfying dish that’s as fun to make as it is to eat. With tender rice and broken spaghetti pieces soaked in savory chicken broth and sautéed mushrooms, every bite is packed with texture and flavor.
What You'll Need
- 4 tablespoon vegetable oil, divided
- 8 ounce sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup (about 4 ounces) spaghetti, broken into 3-inch pieces
- 1 1/2 cup long-grain or whole-grain rice, uncooked
- 3 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
What to Do
- In a large saucepan over medium-high heat, heat 3 tablespoons oil; add mushrooms and onion, and saute until lightly browned. Remove from pan and set aside.
- Heat remaining oil in saucepan over medium-low heat; brown spaghetti. (Be careful -- it browns quickly.) Remove saucepan from heat and add mushrooms and onions back into pan. Add remaining ingredients, mixing well.
- 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.
- Another favorite side dish that goes well with so many main dishes is our Zucchini Rice -- give it a try!