Yield: 4 Servings
|2 cups||Sliced mushrooms|
|½ cup||Chopped onion|
|2||Cloves garlic; crushed|
|2 tablespoons||Chopped parsley|
|1 teaspoon||Basil leaves; crushed|
|2 tablespoons||Butter or margarine|
|⅔ cup||Uncooked converted rice|
|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