Parsley Mushroom Rice
|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|
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.