| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
CHOPPED ONION |
| 1/2 |
c |
SHREDDED CARROTS |
| 1/2 |
c |
CHOPPED WALNUTS OR ALMONDS |
| 1/4 |
ts |
EACH MARJORIAM, THYME AND |
|
|
CHOPPED ROSEMARY |
| 4 1/2 |
oz |
FRESH OR DRAINED MUSHROOMS |
| 1 |
ts |
BUTTER OR MARGARINE |
| 4 |
c |
COOKED RICE (BROWN,WHITE OR |
|
|
WILD) |
| 2 |
tb |
CHOPPED PARSLEY |
INSTRUCTIONS
In medium skillet, cook onion, carrots, walnuts, mushrooms and herbs in
butter over medium heat until vegetables are tender but still crisp. Stir
in rice and parsley; heat throughly. Salt and pepper to taste. ENJOY!!
Submitted By KINGMAN@ACC.NET (WESLEY KING) On SUN, 12 NOV 1995 115914 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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