Nutty mushroom rice
Yield: 4 Servings
Ingredients:
- 1/2 c CHOPPED ONION
- 1/2 c SHREDDED CARROTS
- 1/2 c CHOPPED WALNUTS OR ALMONDS
- 1/4 ts EACH MARJORIAM THYME AND CHOPPED ROSEMARY
- 4 1/2 oz FRESH OR DRAINED MUSHROOMS
- 1 ts BUTTER OR MARGARINE
- 4 c COOKED RICE (BROWN WHITE OR WILD)
- 2 tb CHOPPED PARSLEY
Instructions:
In medium skillet cook onion carrots walnuts mushrooms and herbs in butter over medium heat until vegetables are tender but still crisp. Stir in rice and parsley; heat throughly. Salt and pepper to taste. ENJOY!! Submitted By KINGMAN@ACC.NET (WESLEY KING) On SUN 12 NOV 1995 115914 ~0500
