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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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While combing through my grandmotherâs recipes, I ran across something I hadnât seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her âpretty pilaf.â I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up. Ingredients:
1 cup chopped onion |
1 cup uncooked long grain rice |
1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup) |
1/4 cup butter |
1 can (14-1/2 ounces) chicken broth |
1 jar (6 ounces) sliced mushrooms, drained |
1/2 cup water |
1/4 teaspoon salt |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.
2. Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley. Yield: 6-8 servings.
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