Mushroom Rice Pilaf

Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe.

I used to prepare this dish when we were first married," notes Anita Miller of Sartell, Minnesota. "Now that the kids are grown and we're retired, I'm using it again."

Preparation time: 5 minutes
Cooking time: 20 minutes

You Will Need
1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper


What to Do
1. In a saucepan, sauté green pepper and onion in butter until tender.

2. Add mushrooms; heat through.

3. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil.

4. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.

Serves 2

From Cooking for 2

 

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