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Friday, February 24, 2017

Wild Rice with Mushrooms

3 tbsp margarine or butter
1/2 lb mushrooms, thinly sliced
1 cup wild rice
1 tsp chicken-flavor instant bouillon
1 tbsp coarsely chopped parsley

In a 2-quart saucepan over medium-high heat, melt the butter. Add the mushrooms and cook the mushrooms for 5 minutes. Stir occasionally. Rinse the wild rice. Drain. Add the wild rice, chicken-flavor bouillon and 2 cups of water to the mushrooms. Heat to boiling over high heat. Reduce the heat to low, cover and simmer 45 to 50 minutes, until the rice is tender and all the liquid is absorbed. Stir in the chopped parsley. Makes 6 servings

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