“Adopted from the RecipeZaar account. I haven’t made it yet.”
1/2 cupfresh mushrooms, Sliced
2green onions, Sliced
1tablespoon butter or 1tablespoonmargarine
1/3 cuplong grain rice
1/4 mediumbell pepper( Bell peppers can be any color, but should be cut into 1-inch julienne strips.)
1/4 teaspoondried sage, Crushed
In a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender.
Stir in water, rice, bell pepper strips, salt, and sage.
Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once.
Stir in parsley.
Let stand, covered, for 5 minutes.
“Nice enough, but a little too greasy! 1/2 tablespoon of butter per serving is a little too much for a recipe that doesn’t have many veggies. I skipped the mushrooms and doubled the amount of green bell peppers and it gave the rice a nice flavour.”
“I did a lot of changes to this recipe, as I didn’t have the fresh stuff. I cooked it on the stove top (not the microwave).I used can mushrooms, also didn’t have green onions so I used brown onions.Doubled long grain rice and used chicken stock instead of water (doubled that also). I also didn’t have parsley so I left it out.Served it with ‘Recipe #136226’.Thank you for the Recipe”