Mushroom Rice Pilaf

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

[quicklook-recipe prep_time=”5 min” cook_time=”20 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/3 cup uncooked long grain rice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • Dash pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a saucepan, sauté green pepper and onion in butter until tender.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add mushrooms; heat through.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest