- 2 medium sweet onions (or 1 large)
- 16 ounces Fideo Angel Pasta
- 2 cups brown rice
- 16 ounces white mushrooms
- 6 tablespoons canola oil, divided
- 14 ounce can beef broth
- 32 ounces vegetable stock
- 1 teaspoons salt (optional)
- vegetable cooking spray
- Spray a 9”x13” casserole dish with non-stick vegetable spray.
- Heat 2 tablespoons of oil in a large skillet on medium heat.
- Add onions to the oil and sauté until golden brown and slightly caramelized.
- Add mushrooms to the skillet and sauté until all the liquid has evaporated and the mushrooms start to brown.
- Remove vegetables from the skillet and set aside in a medium bowl.
- Add the remaining 4 tablespoons of oil to the hot skillet on medium heat.
- Arrange the pasta nests top side down in the pan.
- Cook for 2-3 minutes until the pasta starts to brown.
- Be careful not to burn the pasta.
- Flip the nests over and brown the second side.
- Remove pan from heat, and place the browned nests evenly distributed in the prepared casserole.
- Evenly pour the uncooked brown rice around the nests in the casserole dish.
- Spoon the sautéd mushrooms and onions over the center of the nests.
- Carefully pour the beef broth and vegetable broth over the rice.
- Cover the casserole and bake for 60 minutes until all the liquid has been absorbed.
- 1. I like to use Uncle Ben’s brown rice. The package I used was a 14 ounce package, which was slightly more than 2 cups. I ended up just putting the remainder in the casserole and it turned out fine.
- 2. You can adjust the amount of beef broth and vegetable stock according to your personal preference, using more beef broth and less vegetable stock. I use both of the broths to give the dish a delicious and more complex flavor.
- 3. Depending upon the type of broth you use in this dish you may choose to add additional salt to the recipe. I usually don’t add the salt but you could start with an additional teaspoon and add more if you prefer.
- 4. If you don’t have a Hindy Chopper you can just dice the vegetables to a fine dice using an old fashioned sharp knife and cutting board.