Yield: 2 Servings
|½ cup||Sliced fresh mushrooms|
|2 eaches||Green onions, sliced|
|1 tablespoon||Butter; margarine|
|⅓ cup||Regular long grain rice|
|¼ each||Med. bell pepper *|
|¼ teaspoon||Dried sage, crushed|
|2 teaspoons||Snipped parsley|
Bell peppers can be any color, but should be cut into 1-inch julienne strips. In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1½ to 2 ½ minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling.
micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes.