Leek and mushroom rice

Yield: 1 servings

Measure Ingredient
½ cup Long grain white rice
½ cup Minced leek
3 tablespoons Butter
8 ounces Mushrooms; chopped

Cook rice until tender, according to package directions. Melt butter in a heavy medium skillet. Saute leek in butter until tender. Add mushrooms and cover skillet. Cook about 5 minutes, stirring occasionally. Uncover skillet and cook until mushroom liquid evaporates. Stir in rice and season with salt and pepper. Serve hot. Yield: 4 servings.

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