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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.