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
For Serving:
⅛ tsp parsley, chopped
1 tbsp parmesan cheese
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.
Note: If re-warming this dish, mix in a small amount of water so casserole does not dry out.
Sugar: 3g
:
Calcium: 65mg
Calories: 683kcal
Carbohydrates: 84g
Cholesterol: 41mg
Fat: 34g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 5g
Potassium: 607mg
Protein: 13g
Saturated Fat: 14g
Sodium: 1048mg
Trans Fat: 1g
Vitamin A: 1160IU
Vitamin C: 16mg
