| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side dish, Wine, Rice |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Converted rice |
| 2/3 |
c |
Onion; chopped |
| 1 3/4 |
c |
Water |
| 3/4 |
c |
Champagne or dry white wine |
| 1 |
cn |
Cream of mushroom soup |
| 1/4 |
ts |
Fresh ground pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground red pepper(optional) |
| 1 |
c |
Red bell pepper; julienne |
|
|
Fresh parsley; finely chop |
|
|
Parmesan cheese (optional) |
INSTRUCTIONS
Melt butter in medium saucepan. Add rice and onion. Cook over medium heat,
stirring frequently, 3-4 minutes or until onion is tender. Add water and
champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir
in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red
pepper. Cook and stir 5 minutes, or until creamy and heated through. Stir
in red bell pepper and parsley. Sprinkle with cheese, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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