Rice Pasta Pilaf

1/2 C Brown Rice, Uncooked
2 1/4 C Chicken broth, unsalted
1/2 C Thin Spaghetti,  broken into 1/2 to 1 inch pieces
1 T Margarine
3 T Green Onions, chopped
3 T Fresh mushrooms, chopped (optional)
1/2 t. Garlic powder
1/4 t. Salt
1/8 t. Pepper

Cook rice in 1 3/4 cups of the broth in a covered saucepan until almost tender, about 35 minutes

Cook spaghetti in margarine in heavy pan over low heat until golden brown, about 2 minutes.  Stir frequently; watch carefully.

Add browned spaghetti, vegetables, remaining 1/2 cup of chicken broth, and seasonings to rice.

Bring to boil, reduce heat, cover, and cook over medium heat until liquid is absorbed, about 10 minutes.

Remove from heat; let stand 2 minutes.