Parsley Mushroom Rice Recipe
Ingredients
| Uncooked instant rice | 1 1/2 Cup (16 tbs) | |
| Hot water | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 2 teaspoons instant chicken bouillon | ||
| Dried basil leaves | 1/4 Teaspoon | |
| Mushroom | 1 Can (10oz), drained | |
| Snipped parsley | 2 Tablespoon | |
| Grated Parmesan cheese (if desired) | ||
Directions
1. Mix all ingredients except mushrooms, parsley and cheese in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 7 minutes.
2. Stir in mushrooms. Cover tightly and microwave on high (100%) until rice is tender and water is absorbed, 4 to 6 minutes longer. Stir in parsley and sprinkle with cheese.
2. Stir in mushrooms. Cover tightly and microwave on high (100%) until rice is tender and water is absorbed, 4 to 6 minutes longer. Stir in parsley and sprinkle with cheese.
Chef
