 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This came from an old cookbook my mom had called Cooking Without A Grain Of Salt. Which I think is funny because while you don't add actualy salt, there is butter, bouillon and Romano cheese which all add sodium. Regardless, I have always loved this rice. Ingredients:
1 lb fresh mushrooms, sliced |
1 cup rice |
1 cup tomato, chopped |
1/2 cup onion, chopped |
1/4 cup butter |
3 bouillon cubes (prepared with 3 c boiling water) |
1/2 cup red wine |
1/8 teaspoon pepper |
1/4 teaspoon basil |
1 cup peas |
1/4 cup romano cheese |
Directions:
1. In large skillet, cook rice, tomatoes, mushrooms and onions in butter for about 10 minutes, stirring occasionally.
2. Add bouillon mixture, wine, pepper and basil; mix well.
3. Cover and simmer 45 minutes or until rice is tender and liquid absorbed.
4. Stir in peas and Romano cheese.
|
|