| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion — chopped |
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Mushroom — sliced |
| 2 |
c |
Broccoli — chopped |
| 1 |
c |
Tomato — diced |
| 1 |
c |
Rice — uncooked |
| 2 |
c |
Water |
| 2 |
|
Chicken bouillon cubes |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/4 |
c |
Cheese — grated |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Sat, 18 May 1996 16:17:20 -0700
Cook onions in butter until golden; Add mushrooms, broccoli and tomatoes
and cook about 4 minutes. Add water and bouillon cubes and bring to a boil.
Stir in rice, salt and oregano. Cover and cook over low heat, 20 minutes or
until water is absorbed. Stir in parmesan cheese, serve hot or cold.
Posted to Master Cook Recipes List, Digest #90
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