fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasta Nests With Onions And Mushrooms

  • Author: Sharon Matten

Ingredients

Scale
  • 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

Instructions

  1. Spray a 9”x13” casserole dish with non-stick vegetable spray.
  2. Heat 2 tablespoons of oil in a large skillet on medium heat.
  3. Add onions to the oil and sauté until golden brown and slightly caramelized.
  4. Add mushrooms to the skillet and sauté until all the liquid has evaporated and the mushrooms start to brown.
  5. Remove vegetables from the skillet and set aside in a medium bowl.
  6. Add the remaining 4 tablespoons of oil to the hot skillet on medium heat.
  7. Arrange the pasta nests top side down in the pan.
  8. Cook for 2-3 minutes until the pasta starts to brown.
  9. Be careful not to burn the pasta.
  10. Flip the nests over and brown the second side.
  11. Remove pan from heat, and place the browned nests evenly distributed in the prepared casserole.
  12. Evenly pour the uncooked brown rice around the nests in the casserole dish.
  13. Spoon the sautéd mushrooms and onions over the center of the nests.
  14. Carefully pour the beef broth and vegetable broth over the rice.
  15. Cover the casserole and bake for 60 minutes until all the liquid has been absorbed.
  16. Enjoy!

Notes

NOTES

  • 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.