| ITALIAN RICE AND VEGETABLES |
|
|
|
6 servings5 tablespoons CRISCO all-vegetable shortening or 5 tablespoons CRISCO Stick, divided 1 cup uncooked long-grain rice 1/2 cup broken uncooked spaghetti (1-inch pieces) 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups hot water 1 package (10 ounces) frozen chopped broccoli, thawed 1 cup sliced fresh mushrooms 3/4 cup quartered cherry tomatoes In 2-quart saucepan melt 3 tablespoons Crisco. Add uncooked rice and spaghetti. Cook and stir over medium heat until rice and noodles are golden brown. Stir in Italian seasoning, salt, pepper and hot water. Heat to boiling. Reduce heat Cover and simmer for about 15 minutes, or until water is absorbed. Set aside. In large skillet melt remaining 2 tablespoons Butter Flavor Crisco. Add broccoli, mushrooms and tomatoes. Cook and stir over medium heat until mushrooms are tender. Add rice mixture. Cook and stir until heated through. |
