| 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”