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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
| 1 | cloves garlic |
| 1 Esslöffel | oil |
| 2 Esslöffel | butter |
| 1 Tasse | onion thinly sliced |
| 1 Tasse | Uncle Ben's Converted Rice |
| 2 1/4 Tasse | chicken broth |
| 1/4 Tasse | white wine dry |
| 1 1/2 Teelöffel | salt |
| 1/4 Teelöffel | white pepper |
| 1/4 Tasse | parmesan freshly grated |
| 2 Esslöffel | parsley chopped |
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Here's one I did for Thanksgiving that turned out yummy....from "Best Recipes from backs of boxes, bottles, cans & jars"
Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min. Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat. Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves 6.
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