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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spaghetti Rice Recipe

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This recipe for Spaghetti Rice is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tablespoons Vegetable Oil, Divided
1 Can (4 ounces) Mushroom Slices or Mushroom Stems and Pieces, Drained
1 Medium Onion, Chopped
1 Cup (4 ounces) Uncooked Spaghetti, Broken into 3-inch pieces
1 1/2 Cups Uncooked Long or Whole Grain Rice
2 Cans (14 1/2 oz each) Chicken Broth
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
Directions:
Directions:
In a large skillet, heat 3 tablespoons oil over medium-high heat. Add mushrooms and onions and saute until lightly browned; remove from the skillet and set aside. Heat remaining 1 tablespoon oil in skillet and brown the spaghetti over medium-low heat. (Be careful, it browns quickly). Remove the skillet from 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 liquid is absorbed.

 

 

 

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