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Mushroom Rice
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1 small onion, finely chopped
1 celery rib, chopped
1/2 cup chopped celery leaves
2 tablespoons butter
1 pound sliced fresh mushrooms
3 cups uncooked instant rice
3 cups water
4 teaspoons Greek seasoning
1/2 cup chopped pecans, toasted
In a large nonstick skillet coated with cooking spray, saute the onion, celery and
celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.
Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and
Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5
minutes. Fluff with a fork. Sprinkle with pecans.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |