Spaghettiricecooker Recipes

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SPAGHETTI RICE

This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well.

Provided by KTs Mom

Categories     Spaghetti

Time 27m

Yield 5-6 serving(s)

Number Of Ingredients 8



Spaghetti Rice image

Steps:

  • In a large skillet, heat 3 tablespoons oil over medium high heat.
  • Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
  • Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
  • (Be careful--it browns quickly).
  • Remove the skillet from the heat and return mushrooms and onions to the skillet.
  • Add the remaining ingredients, mixing well.
  • Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.

Nutrition Facts : Calories 660.9, Fat 14.3, SaturatedFat 2.3, Cholesterol 1.6, Sodium 1154.3, Carbohydrate 108.3, Fiber 3.8, Sugar 3.4, Protein 22.6

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

SPAGHETTI-STYLE RICE

I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5



Spaghetti-Style Rice image

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

1 pound ground beef, cooked and drained
1 jar (15-1/2 ounces) garden-style spaghetti sauce
1-1/2 cups shredded Monterey Jack cheese
1 cup uncooked instant rice
1 can (4 ounces) mushroom stems and pieces, drained

SPAGHETTI (RICE COOKER)

This is the perfect solution to a pasta-lover who lives without a stove top. I cooked this recipe in my rice cooker. This entire recipe cost around $0.35 a person. I made this in my 6-cup rice cooker.

Provided by Phil Dosa

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6



Spaghetti (Rice Cooker) image

Steps:

  • Break spaghetti in half to fit in Rice Cooker and cover with water.
  • Add salt.
  • Press Cook until pasta tastes soft.
  • Drain pasta.
  • Add mushroom, chicken and sauce.
  • Continue on cook for 5 minutes.
  • Top with cheese.

2 cups of uncooked spaghetti
2 cups pasta sauce
1 cup chopped mushroom (optional)
1 cup chopped grilled chicken (optional)
1 dash salt
1/2 cup cheese (optional)

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