|Quick cooking rice||500 Milliliter (2 Cups)|
|Water||430 Milliliter (1 3/4 Cups)|
|Butter||1 Teaspoon (5 Milliliter)|
|Oil||30 Milliliter (2 Tablespoon)|
|Mushrooms||125 Milliliter, sliced|
|Celery||125 Milliliter, chopped (1/2 Cup)|
|Green bell pepper||125 Milliliter, chopped (1/2 Cup)|
|Sweet red pepper||60 Milliliter, chopped (1/2 Cup)|
|Garlic butter||60 Milliliter (1/4 Cup)|
– Place first 4 ingredients in microwave-safe dish and cover. Cook in microwave for 2 minutes at HIGH. Stir, cover and cook 3 minutes longer. Let stand for a few minutes.
– In a skillet, heat oil and saute vegetables over medium heat until tender.
– Put rice in the center of plates and spoon vegetables around it. Pour garlic butter over each and serve.