| 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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