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.