Spaghetti Rice

This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well.

• Ready In: 27 mins
• Serves: 5-6

Ingredients

• 4  tablespoons  vegetable oil, divided
• 1 (4 ounce) can  sliced mushrooms or 1 (4 ounce) can mushroom stems and pieces (drained)
• 1  medium onion, chopped
• 1  cup  uncooked spaghetti, broken into 3 inch pieces (about 4 oz)
• 1 1⁄2 cups  uncooked long grain rice or 1 1⁄2 cups whole grain rice
• 2 (14 1/2ounce) cans  ready-to-serve chicken broth
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

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