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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe is from Tuvia's Tasty Treats found in my America's Best Recipes cookbook. Sounds like a nice summer or brunch side dish. Ingredients:
1/2 lb fresh mushrooms, sliced |
1 tablespoon butter |
1 cup long-grain rice, uncooked |
1 (14 1/2 ounce) can chicken broth |
3 fresh medium-sized peaches, peeled and cut into 1/2 inch pieces |
1 tablespoon lemon juice |
1/2 cup cashews, roasted and salted |
4 green onions, sliced (about 1 cup) |
lemon wedge, and green onion fans (to garnish) |
Directions:
1. Cook mushrooms in butter in a large skillet over medium heat 5 minutes, stirring constantly. Add rice, cook 2 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
2. Combine peaches and lemon juice; toss. Add peach mixture, cashews, and sliced green onions to rice mixture, and stir gently. Spoon rice mixture into serving dish and garnish, if desired, with lemon wedges and/or green onion fans.
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