Spaghetti Rice
Source of Recipe
the web
List of Ingredients
2 tablespoons vegetable oil, divided
1 (4-ounce) can mushroom stems and pieces, drained
1 medium onion, chopped
1 cup (about 4-ounces) uncooked spaghetti, broken into 3-inch pieces
1 1/2 cups uncooked long- or whole-grain rice
2 (14 1/2-ounce) cans ready-to-use chicken broth
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
Recipe
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the mushrooms and onion and saute until lightly browned, about 2 minutes; remove from the skillet and set aside.
Heat remaining oil in skillet and brown spaghetti over medium-low heat, stirring constantly until pasta turns nutty-brown (take care, pasta browns very quickly). Remove from heat and add reserved mushrooms-onion mixture to skillet.
Add rice, chicken broth, salt (if using) and pepper; mix well and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed and rice is tender.
Serves 6.
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