2 tablespoons olive oil
1 small onion, sliced into 1/4 inch thick slices
2 cups sliced celery with juice reserved
1 carrot, grated
1/4 cup mushrooms, sliced
1 large tomato, peeled and seeded
2 large carrots, sliced
2 stalks celery, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 cup uncooked white rice
4 ounces spaghetti sauce
In a small bowl, mix olive oil, onion slice, celery slice, carrot, mushrooms and tomato. Mix well.
Heat olive oil in a large skillet over medium-high heat. Saute onions and celery slices for about 5 minutes, or until vegetables are tender. Stir in carrot, mushrooms and tomato. Saute over medium heat for 5 to 10 minutes, stirring constantly. Stir in celery slices, carrots, tomato and carrots until all vegetables are coated with oil. Remove from heat and stir in rice and spaghetti sauce.
Reduce heat to medium and add pasta and vegetables. Cook for 15 minutes or until pasta is cooked through. Sprinkle with crumbled croutons and serve.
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