Mushroom rice with tumeric
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Muchrooms; cubed |
| 4 | tablespoons | Butter |
| ½ | cup | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Ground tumeric |
| 1 | cup | Rice |
| 1 | Bay leaf | |
| 1¼ | cup | Chicken broth |
Directions
Wash, trim, and cube mushrooms--there should be about 2 cups. Heat half of butter in ovenproof pan with tight fitting lid. Add onion and garlic.
Saute several minutes and then add mushrooms. Cook about 5 minutes, stirring. Sprinkle with tumeric and add rice and bay leaf. Stir until rice is coated. Add chicken broth and salt and pepper to taste. Cover and bring to boil on top of stove. Place in 400 degree F oven and bake 20 minutes.
Remove. Discard bay leaf and stir in remaining butter with fork.
GREAT WITH GRILLED FISH,
SEAFOOD OR CHICKEN
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .