Spaghetti Rice

• 4 tablespoons vegetable oil, divided
• 1 (4 ounce) can sliced mushrooms or (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

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.

vegetable oil, mushrooms, onion, long grain rice, ready, salt, black pepper

Taken from www.food.com/recipe/spaghetti-rice-109951 (may not work)