Mushroom almond risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cups | Sliced fresh mushrooms |
| 1 | large | Onion; chopped |
| 2 | Cloves garlic; minced | |
| ½ | tablespoon | Ground sage |
| 1½ | cup | Water |
| 1 | pack | Near East Toasted Almond Pilaf Mix * |
| ¼ | cup | Parsley |
| ¼ | cup | Grated Parmesan cheese |
| Lime wedges; for garnish | ||
Directions
In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and contents of spice pack. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and cheese just before serving. Garnish with lime wedges.
Servings: 4
* One package of Almond Pilaf mix is 6⅗ ounces.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998