| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Long grain rice |
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Mushrooms |
| 2 |
|
Scallions |
| 1 |
tb |
Unsalted butter |
| 1/4 |
c |
Dry white wine |
INSTRUCTIONS
In a 1 1/2 quart heavy saucepan bring rice and water with salt to a boil.
Stir rice once and cook, covered, over moderately low heat 15 minutes.
Remove pan from heat and let rice stand, covered, 5 minutes.
While rice is cooking, cut mushrooms into 1/4-inch thick slices and chop
scallions. In a skillet heat butter over moderately high heat until foam
subsides and saute mushrooms with salt to taste until golden and any liquid
mushrooms give off is evaporated. Add wine and simmer, stirring
occasionally, until wine is evaporated.
Fluff rice with a fork and stir in mushrooms and scallions.
Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9083
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
A Message from our Provider:
“Need a new life? God accepts trade-ins”