Charleston perloo with mushrooms

Yield: 1 Servings

Measure Ingredient
½ pounds Fresh sliced mushrooms
1 \N Clove garlic
1 tablespoon Oil
2 tablespoons Butter
1 cup Thinly sliced onion
1 cup Uncle Ben's Converted Rice
2¼ cup Chicken broth
¼ cup Dry white wine
1½ teaspoon Salt
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

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