Spaghetti Rice - cooking recipe

Ingredients

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

Preparation

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.