Gang can’t decide whether they would rather have pasta or rice with dinner tonight? Don’t worry! With Spaghetti Rice they can have both. It’s a win-win for everyone!
What you will need:
4 tablespoons vegetable oil, divided
8 ounces sliced fresh mushrooms
1 cup chopped onion
1 cup (about 4 ounces) spaghetti, broken into 3-inch pieces
1-1/2 cups long-grain or whole-grain rice, uncooked
3-1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
What to do:
In a large saucepan over medium-high heat, heat 3 tablespoons oil; add mushrooms and onion, and sauté until lightly browned. Remove from pan and set aside.
Heat remaining oil in saucepan over medium-low heat; brown spaghetti. (Be careful — it browns quickly.) Remove saucepan from heat and add mushrooms and onions back into pan. Add remaining ingredients, mixing well.
Bring mixture to a boil, reduce heat to low, cover, and cook 20 more minutes, or until all liquid is absorbed.
If you’re looking for a good make-ahead dish, this is the one, ‘cause Spaghetti Rice freezes well.