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This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, November 2010
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24
  • seasons01
    12 SEP, 2014
    Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
    Reply
  • seasons01
    12 SEP, 2014
    Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
    Reply
  • erinmarie78
    22 FEB, 2013
    This is a regular side-dish in my house. We're trying to cut out as many processed foods as we can, so needless to say I LOVE watching Mad Hungry. This has a very similar taste to rice-a-roni, only SO MUCH BETTER, and it's homemade. I didn't want to break up the spaghetti, so I just used an equal measurement of orzo pasta instead. YUM!!
    Reply
  • cooking queen
    6 JUL, 2012
    This is the first of Lucinda's recipes that I have tried and it was delicious. I had to start over once though because my onion burned before the pasta browned. I recommend barely cooking the onion before adding the pasta because the onion continues to cook quite a bit as the pasta browns. A tasty side dish served with grilled chicken and vegetables...then combine the leftovers and you have lunch for the next day!
    Reply
  • katescana
    24 JAN, 2012
    I haven't made this in so long I forgot how much I love it! Great Recipe,Quick and Easy to make Thanks!
    Reply
  • kwwgfspi
    4 NOV, 2011
    I loved this. Like the boxed noodle-roni but much better. Good for breakfast, lunch or dinner.
    Reply
  • AmyWaczek
    25 SEP, 2011
    I made this recipe gluten-free, using rice pasta spaghetti or vermicelli. To my surprise, it translated perfectly! Just watch the pasta as you're browning it - it browns quite quickly. Thanks for another great recipe!
    Reply
  • breaklady44
    21 SEP, 2011
    Made this to accompany the vinegar glazed chicken tonight for dinner. Between the two recipes the sound of mmmm's and silence as we savored the dishes declared them both a big hit. You did it again Lucinda. Bravo
    Reply

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