| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Almonds, Rice, Lowfat, Meatless |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
tb |
Ground sage |
| 1 1/2 |
c |
Water |
| 1 |
pk |
Near East Toasted Almond Pilaf Mix * |
| 1/4 |
c |
Parsley |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic
and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and
contents of spice pack. Bring to a boil. Cover; reduce heat to low. Simmer
15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and
cheese just before serving. Garnish with lime wedges.
Servings: 4
* One package of Almond Pilaf mix is 6.6 ounces.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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