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===Directions===
 
===Directions===
#Combine rice, mushrooms, peas, butter, onion powder, salt and pepper. Heat until vegetables are hot, 3 to 4 minutes; toss lightly. #Spoon into serving dish; garnish with parsley. Sprinkle with Parmesan cheese, if desired.
+
#Combine rice, mushrooms, peas, butter, onion powder, salt and pepper. Heat until vegetables are hot, 3 to 4 minutes; toss lightly.
  +
#Spoon into serving dish; garnish with parsley. Sprinkle with Parmesan cheese, if desired.
   
   

Revision as of 10:39, 7 May 2006

Description

Makes 6 servings.

Ingredients

  • 3 cups hot cooked rice (cooked in chicken broth)
  • 1 4-ounce can sliced mushrooms, drained
  • 1/2 cup cooked green peas
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh parsley
  • Parmesan cheese (optional)
  • 3 cups hot cooked rice
  • 1 teaspoon oregano
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon ground black pepper
  • 1 pound peeled and deveined shrimp
  • 3 cups hot cooked rice
  • grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Swiss cheese, divided
  • 1/4 cup dry white wine
  • 1/4 teaspoon ground white pepper

Directions

  1. Combine rice, mushrooms, peas, butter, onion powder, salt and pepper. Heat until vegetables are hot, 3 to 4 minutes; toss lightly.
  2. Spoon into serving dish; garnish with parsley. Sprinkle with Parmesan cheese, if desired.