Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 tablespoons pine nuts
- ½ ounce gluten-free brown-rice spaghetti (or vermicelli if you can find it), broken into 1-inch pieces
- 1 cup uncooked brown rice
- 2¼ cups gluten-free chicken or vegetable broth (or 1 14-ounce can broth plus
- ½ cup water)
- 6 baby carrots, chopped
- 10 button mushrooms, sliced
Directions
Heat olive oil in a medium-size saucepan or covered skillet; add onion and sauté over medium heat until softened. Add the pine nuts, spaghetti, and rice, and brown lightly. Stir in the broth (and water if needed). Add the carrots and mushrooms. Bring to a boil. Cover and reduce heat. Simmer until all the water has been absorbed.
Makes 4 servings
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