| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Muchrooms, cubed |
| 4 |
T |
Butter |
| 1/2 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
t |
Ground tumeric |
| 1 |
c |
Rice |
| 1 |
|
Bay leaf |
| 1 1/4 |
c |
Chicken broth |
INSTRUCTIONS
Wash, trim, and cube mushrooms--there should be about 2 cups. Heat
half of butter in ovenproof pan with tight fitting lid. Add onion and
garlic. Saute several minutes and then add mushrooms. Cook about 5
minutes, stirring. Sprinkle with tumeric and add rice and bay leaf.
Stir until rice is coated. Add chicken broth and salt and pepper to
taste. Cover and bring to boil on top of stove. Place in 400 degree F
oven and bake 20 minutes. Remove. Discard bay leaf and stir in
remaining butter with fork. GREAT WITH GRILLED FISH, SEAFOOD OR
CHICKEN From the <Micro Cookbook Collection of Contemporary Recipes>.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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