Spaghetti Rice

Name: Spaghetti Rice
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 5-6 serving(s)
Ingredients: 4 tablespoons vegetable oil, divided; 1 (4 ounce) can sliced mushrooms or 1 (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

Submitted by KTs Mom

"This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well."

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Ready In:: 27mins
Ingredients:: 8
Serves:: 5-6

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

In a large skillet, heat 3 tablespoons oil over medium high heat.
Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
(Be careful--it browns quickly).
Remove the skillet from the heat and return mushrooms and onions to the skillet.
Add the remaining ingredients, mixing well.
Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.