Rice Pilaf With Mushrooms Recipe
Ingredients
| Onion | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1 Teaspoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Chicken stock | 1 3/4 Cup (16 tbs) | |
| 1 cup long-grain white rice | ||
| Dried marjoram | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
In a deep 2-quart casserole, combine the onions, celery, garlic, and margarine or butter.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Stir in the mushrooms, stock, rice, and marjoram.
Cover with a lid and microwave on high for 4 to 6 minutes, or until boiling.
Stir, cover, and microwave on medium (50% power) for 15 to 20 minutes, or until all the liquid has been absorbed.
Let stand for 5 minutes.
Stir in the parsley.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Stir in the mushrooms, stock, rice, and marjoram.
Cover with a lid and microwave on high for 4 to 6 minutes, or until boiling.
Stir, cover, and microwave on medium (50% power) for 15 to 20 minutes, or until all the liquid has been absorbed.
Let stand for 5 minutes.
Stir in the parsley.
Chef
