Rice pilaf*** mm/bud

Yield: 2 Servings

Measure Ingredient
½ cup Sliced fresh mushrooms
2 eaches Green onions, sliced
1 tablespoon Butter; margarine
⅔ cup Water
⅓ cup Regular long grain rice
¼ each Med. bell pepper *
¼ teaspoon Salt
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.

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