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    Sherried Mushroom Rice

    1 garlic clove, minced
    1 1/2 tablespoons margarine or butter
    2 cups sliced mushrooms
    1/4 cup chopped red pepper
    1 cup chicken broth
    1/4 cup water
    1/4 cup dry sherry or chicken broth
    2 teaspoons dried minced onions
    1/2 teaspoon salt
    1 1/2 cups Original Minute Rice
    2 tablespoons grated Parmesan cheese
    1 tablespoon chopped parsley

    Cook and stir garlic in hot margarine in large skillet 1 minute. Add mushrooms and red pepper. Cook, stirring occasionally, 2 minutes.

    Add broth, water, sherry, onion flakes and salt. Bring to a boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with grated cheese and parsley. Garnish as desired.

    Makes 4 servings

    This recipe created by Kraft Foods.

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