- 1/4 cup each chopped onion, celery and green pepper
- 1 tablespoon butter
- 1/2 cup hot water
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/3 cup uncooked instant rice
- 1-1/2 teaspoons chicken bouillon granules
- In a 1-qt. microwave-safe dish, combine the onion, celery, green pepper and butter. Microwave, uncovered, on high for 2-4 minutes or until vegetables are crisp-tender.
- Stir in the remaining ingredients. Cook on high for 7-10 minutes or until rice is tender. Yield: 2 servings.
Originally published as Microwave Rice Pilaf in Quick Cooking January/February 2001, p15
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