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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Parmesan flavors this rice dish from Better Homes Cookbook. Excellent in the rice cooker. Ingredients:
1 cup mushroom, sliced |
2/3 cup basmati rice |
1/3 cup green pepper, chopede |
2 tablespoons butter |
1 3/4 cups water |
1 1/2 teaspoons chicken bouillon |
1/2 teaspoon dried sage, crushed |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a medium saucepan (or rice cooker), cook mushrooms, rice, and green pepepr in margarine till green pepper is tender.
2. Stir in water, bouillon, sage, and 1/8 tsp pepper.
3. Bring to boiling, reduce heat.
4. Cover and simmer about 15 minutes until tender.
5. Remove from heat, let stand covered for 5 minutes.
6. Fluff with a fork.
7. Sprinkle with parmesan cheese.
8. If using the rice cooker, use it from start to finish, let it stay after the cheese has been added to keep it warm. Delish!
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