Yield: 1 Servings
|½ pounds||Fresh sliced mushrooms|
|1 \N||Clove garlic|
|1 cup||Thinly sliced onion|
|1 cup||Uncle Ben's Converted Rice|
|2¼ cup||Chicken broth|
|¼ cup||Dry white wine|
|¼ teaspoon||White pepper|
|¼ cup||Freshly grated parmesan|
|2 tablespoons||Chopped parsley|
Here's one I did for Thanksgiving that turned out yummy....from "Best Recipes from backs of boxes, bottles, cans & jars" Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min.
Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat.
Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves 6.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Nov 30, 1997