Recipe - Spaghetti Rice

4 tablespoon Vegetable oil; divided
4 ounce Mushroom slices or mushroom
stems and pieces; drained
1 md Sized onion; chopped
4 ounce Uncooked spaghetti; broken
into 3inch pieces
1 One half cup Uncooked long or wholegrain
rice
29 ounce Readytouse chicken broth
One fourth teaspoon Salt
1/8 teaspoon Black pepper

In a large skillet, heat 3 tablespoons oil over mediumhigh 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 mediumlow 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 makeahead dish, this is one that
freezes well.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1038 by Meg Antczak
meginny@frontiernet.net on Jan 23, 1998