Spaghetti Sauce With Rice Recipes

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SPAGHETTI RICE



Spaghetti Rice image

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.

Provided by KTs Mom

Categories     Spaghetti

Time 27m

Yield 5-6 serving(s)

Number Of Ingredients 8

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 1/2 ounce) cans ready-to-serve chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

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

Nutrition Facts : Calories 660.9, Fat 14.3, SaturatedFat 2.3, Cholesterol 1.6, Sodium 1154.3, Carbohydrate 108.3, Fiber 3.8, Sugar 3.4, Protein 22.6

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