Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sliced mushrooms |
| ½ cup | Chopped onion |
| 2 \N | Cloves garlic; crushed |
| 2 tablespoons | Chopped parsley |
| 1 teaspoon | Basil leaves; crushed |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Butter or margarine |
| ⅔ cup | Uncooked converted rice |
| 1⅓ cup | Water |
| ⅓ cup | Chopped toasted blanched almonds |
Saute mushrooms, onion, garlic, parsley, basil and pepper in butter (or margarine) about 5 minutes, stirring frequently. Stir in rice and water.
Bring to a boil over high heat. Cover, reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes. Stir in almonds. Makes 7 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998