Ingredients
½ lb spaghetti, torn into 3-inches long and uncooked
½ lb mushrooms , fresh, sliced, and sauteed
5½ cups chicken broth, can be beef or vegetable broth
½ cup margarine
2 cups brown rice, uncooked
½ cup unsalted butter
8 oz water chestnuts, drained and sliced
1 tsp soy sauce
⅛ tsp parsley, chopped
1 tbsp parmesan cheese
Preparation
Preheat your oven to 350 degrees F.
Melt your butter in a deep skillet over medium heat. Add both your spaghetti and rice. Saute until both the spaghetti and rice are evenly coated, and both are just starting to caramelize.
Remove the heat, then add the remaining ingredients and mix to combine.
Transfer the entire contents of your deep skillet into a baking casserole of your choice and bake for roughly 45 minutes or until both the rice and spaghetti are cooked through.
Serve immediately. Garnish with parmesan and parsley.
