| 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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