Makes 6 servings

5	tablespoons	Butter Flavor CRISCO, divided
1	cup	uncooked long-grain rice
1/2	cup	broken uncooked spaghetti (1-inch pieces)
1/2	teaspoon	Italian seasoning
1/2	teaspoon	salt
1/8	teaspoon	pepper
2	cups	hot water
1	package (10 ounces)	frozen chopped broccoli, thawed
1	cup	sliced fresh mushrooms
3/4	cup	quartered cherry tomatoes

• In 2-quart saucepan melt 3 tablespoons Butter Flavor Crisco.
• Add uncooked rice and spaghetti. Cook and stir over medium heat until rice and noodles are golden brown.
• Stir in Italian seasoning, salt, pepper and hot water. Heat to boiling. Reduce heat Cover and simmer for about 15 minutes, or until water is absorbed. Set aside.
• In large skillet melt remaining 2 tablespoons Butter Flavor Crisco. Add broccoli, mushrooms and tomatoes. Cook and stir over medium heat until mushrooms are tender.
• Add rice mixture. Cook and stir until heated through.