Rice pilaf*** mm/bud
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.