| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Ethnic, Spanish, Rice | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Mushrooms, sliced |
| 4 | tb | Margarine |
| Salt & pepper | ||
| 2 | tb | Sweet wine or sherry |
| 1 | sm | Onion, chopped |
| 1 | Garlic clove, minced | |
| 2 | tb | Olive oil |
| 1 1/2 | c | Long grain rice |
| 1 | md | Breen bell pepper, diced |
| 4 | md | Tomatoes, chopped |
| 3 | c | Hot water |
| 3 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | ds | Cayenne |
| Parsley for garnish |
INSTRUCTIONS
Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper. Cover & remove from heat. Saute the onion & garlic in the oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving. Vera Gewanter, "A Passion for Vegetables" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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