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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is another one from my mother. I haven't made it myself, but I have eaten plenty of it- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there. Ingredients:
1 cup basmati rice |
2 tablespoons butter |
1 clove garlic, minced |
1/2 lb mushroom, sliced thin (fresh mushrooms are best) |
2 cups chicken stock |
1/2 teaspoon salt |
1/2 cup almonds, toasted &,slivered |
2 tablespoons parsley, chopped |
pepper |
Directions:
1. In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
2. Add mushrooms and saute for 2 more minutes.
3. Add stock, salt and pepper.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer for 20 minutes or until water is absorbed.
7. Stir in almonds and parsley.
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