Nutty mushroom rice

Yield: 4 Servings

Measure Ingredient
½ cup CHOPPED ONION
½ cup SHREDDED CARROTS
½ cup CHOPPED WALNUTS OR ALMONDS
¼ teaspoon EACH MARJORIAM, THYME AND
CHOPPED ROSEMARY
4½ ounce FRESH OR DRAINED MUSHROOMS
1 teaspoon BUTTER OR MARGARINE
4 cups COOKED RICE (BROWN,WHITE OR
WILD)
2 tablespoons CHOPPED PARSLEY

In medium skillet, cook onion, carrots, walnuts, mushrooms and herbs in butter over medium heat until vegetables are tender but still crisp. Stir in rice and parsley; heat throughly. Salt and pepper to taste. ENJOY!! Submitted By KINGMAN@... (WESLEY KING) On SUN, 12 NOV 1995 115914 ~0500

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