| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Muchrooms; cubed |
| 4 |
tb |
Butter |
| 1/2 |
c |
Onion; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
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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