| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice, Mushrooms | 4 | Servings | ||
INGREDIENTS
| 2 | c | Sliced mushrooms |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; crushed | |
| 2 | tb | Chopped parsley |
| 1 | ts | Basil leaves; crushed |
| 1/8 | ts | Pepper |
| 2 | tb | Butter or margarine |
| 2/3 | c | Uncooked converted rice |
| 1 1/3 | c | Water |
| 1/3 | c | Chopped toasted blanched almonds |
INSTRUCTIONS
Saute mushrooms, onion, garlic, parsley, basil and pepper in butter (or margarine) about 5 minutes, stirring frequently. Stir in rice and water. Bring to a boil over high heat. Cover, reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes. Stir in almonds. Makes 7 servings. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”