Years ago I was a processed nummie lover. And I loved Rice a Roni, which even if you buy the “lower sodium” version is not healthy by any means (and neither is it low in sodium – it is just reduced a tiny bit from the already high levels is all). Anyhow, I have had a couple of boxes of Barilla Cut Spaghetti staring at me for months (which I so do not know I even bought them……) and got wondering what to try when a thought popped up to make a Faux a Roni with it. Considering how pricy the boxed goods are and how little they make, this dish is downright cheap, that is if you find a deal on mushrooms like I did today. Teen approved as well….Ford complained loudly about there being no leftovers. Well, that made it a success.
This is a base recipe in ways, I plan on making more versions soon! I still have enough pasta for 3 more batches 😉
And best of all? Nothing hydrogenated!
Mushroom Faux a Roni
- ¼ cup extra virgin olive oil, divided
- 1 onion, peeled and diced
- 1 lb button mushrooms, sliced
- 8 ounces cut spaghetti (or regular spaghetti, broken into 1″ pieces)
- 1 cup raw white long grain rice
- 1 Tbsp garlic, minced (jarred or 6 cloves)
- 4 cups warmed up lower sodium vegetable, mushroom or beef broth (for non-vegs)
- 1 Tbsp dried parsley
- ½ tsp ground black pepper
- ¼ cup grated Parmesan cheese
Heat a large non-stick skillet over medium-high heat, add in 1 Tablespoon of the oil and the onions, sauté until tender and golden. Transfer the onions to a large heat safe bowl and cover.
Add in 1 more Tablespoon oil, sauté the mushrooms until they have released their juices and are golden, stirring often. Transfer to the bowl and cover.
Add the remaining oil and the pasta and rice, stirring often until the pasta has just started to brown. Stir in the garlic and cook for another minute.
Add the cooked vegetables back in and the broth with seasonings, bring to a boil. Cover tightly, turn down to medium-low and let cook for 15 minutes, stirring a couple of times. Turn off the heat and let sit covered for 5 minutes.
Stir in the cheese and season to taste.