| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | S, I, D, E, D | 5 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <meginny@frontiernet.net> on Jan 23, 1998
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