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Parsley Mushroom Rice

Microwaverina's picture
Ingredients
  Uncooked instant rice 1 1⁄2 Cup (24 tbs)
  Hot water 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Instant chicken bouillon 2 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Snipped parsley 2 Tablespoon
  Parmesan cheese 1 Tablespoon, grated
Directions

1. Mix all ingredients except mushrooms, parsley and cheese in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 7 minutes.
2. Stir in mushrooms. Cover tightly and microwave on high (100%) until rice is tender and water is absorbed, 4 to 6 minutes longer. Stir in parsley and sprinkle with cheese.

Recipe Summary

Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Mushroom

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1558 Calories from Fat 438

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 131.2 mg43.7%

Sodium 690.5 mg28.8%

Total Carbohydrates 243 g81.2%

Dietary Fiber 9.5 g38%

Sugars 5 g

Protein 36 g71.3%

Vitamin A 82.2% Vitamin C 75.3%

Calcium 41.4% Iron 49.9%

*Based on a 2000 Calorie diet

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Parsley Mushroom Rice Recipe