Title: Spaghetti Rice
Categories: S, I, D, E, D
Yield: 5 Servings

4 tb Vegetable oil; divided
4 oz Mushroom slices or mushroom
-stems and pieces; drained
1 md Sized onion; chopped
4 oz Uncooked spaghetti; broken
-into 3-inch pieces
1 1/2 c Uncooked long or whole-grain
-rice
29 oz Ready-to-use chicken broth
1/4 ts Salt
1/8 ts Black pepper

In a large skillet, heat 3 tablespoons oil over medium-high heat. Add the
mushrooms and onions and saute until lightly browned; remove from the
skillet and set aside. Heat the remaining 1 tablespoon oil in the skillet
and brown the spaghetti over medium-low heat. (Be careful - it browns
quickly.) Remove the skillet from the heat and return the mushrooms and
onions to the skillet. Add the remaining ingredients, mixing well. Bring to
a boil, reduce the heat to low, cover, and simmer for 20 minutes, or until
all the liquid is absorbed.

NOTE: If you're looking for a good make-ahead dish, this is one that
freezes well.

Recipe by: MR FOOD

Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
on Jan 23, 1998