|Butter/Margarine / olive oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄3 Cup (5.33 tbs), finley chopped|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Hot water||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 , mashed|
|Cooked seasoned rice||6 Cup (96 tbs)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Parsley||1 1⁄2 Tablespoon, minced|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
On cooking grill heat butter, margarine or oil in large skillet with heatproof handle.
Add onion, garlic, water and bouillon cube.
Cook until onion is tender, but not brown.
Stir in rice, mushroom pieces, parsley, oregano and basil; sprinkle with toasted almonds, cover with aluminum foil.
Cover kettle and heat to serving temperature.