Shelly's Recipe

HOME MADE RICE A RONI

Category: Rice/Risotto

4 tbsp vegetable oil, divided
1 (4 oz) can mushroom slices
1 medium-sized onion, chopped
1 cup uncooked spaghetti, broken into 3-inch pieces
1 1/2 cups uncooked long-or whole-grain rice
2 (14 1/2 oz) cans ready-to-use chicken broth
1/4 tsp salt
1/8 tsp pepper

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, mixing well. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed. Serves 4