1ouncespaghetti noodlesuncooked and broken into 1-2 inch pieces
2tspdried minced onion
¼tspsaltadjust to taste
Chop the mushrooms and grate the carrot.Break the spaghetti noodles into pieces around 1 inch long
In the skillet, cook the ground beef for about 5 minutes and carefully remove the fat. It will still be pink which is ok.
Add in the broth, aminos (or soy sauce), rice, pasta, chopped mushrooms, grated carrot, garlic powder, dried onion, salt and pepper. Stir well.
Bring the ingredients to a rapid simmer (almost boiling) and stir one more time and cover before lowering heat to low. Allow to simmer for 20 minutes covered or until rice is tender.
Allow the beef rice dish to sit with the lid on but removed from heat for about 5 minutes before serving.
Nutritional values are estimated and so are serving sizes.Liquid aminos are our preferred alternative to soy sauce as they are healthier for you (and similar), but soy sauce will work. Liquid aminos are gluten free if you are on a gluten free diet.You can either omit the pasta and add 1 quarter cup more rice or use a gluten free pasta in place of the regular pasta.White rice can be a bit starchy, but due to cooking pasta with it we recommend it over a rice with a longer cook time. We like to soak it for about 5-10 minutes and then rinse it. It is optional but we recommend it.