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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is out of an old BH&G cookbook - 1978.Makes a nice side dish and it's easy to prepare. Ingredients:
1 cup long grain rice |
3 tablespoons butter |
2 2/3 cups cold water |
6 teaspoons chicken bouillon granules |
1 1/2 teaspoons dried parsley flakes |
1 tablespoon minced onion |
1/4 teaspoon garlic salt |
1/4 teaspoon dried tarragon, crushed |
1/4 teaspoon dried basil, crushed |
1/4 teaspoon paprika |
1 (4 ounce) can mushroom stems and pieces or 1 (4 ounce) can sauteed fresh mushrooms |
Directions:
1. In a medium skillet cook rice in butter about 4 minutes or until golden brown,stirring frequently.
2. Add water, boullion,parsley,onion,garlic salt,tarragon, basil and paprika.
3. Drain mushrooms; stir into rice mixture.
4. Bring to a boil; reduce heat.
5. Cover and simmer for 20 to 25 minutes or till rice is tender.
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