Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter or margarine |
1 cup | Converted rice |
⅔ cup | Onion; chopped |
1¾ cup | Water |
¾ cup | Champagne or dry white wine |
1 can | Cream of mushroom soup |
¼ teaspoon | Fresh ground pepper |
⅛ teaspoon | Ground nutmeg |
⅛ teaspoon | Ground red pepper(optional) |
1 cup | Red bell pepper; julienne |
\N \N | Fresh parsley; finely chop |
\N \N | Parmesan cheese (optional) |
Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper. Cook and stir 5 minutes, or until creamy and heated through. Stir in red bell pepper and parsley. Sprinkle with cheese, if desired.