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===Directions=== |
===Directions=== |
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− | #Combine rice, mushrooms, peas, butter, onion powder, salt and pepper. Heat until vegetables are hot, 3 to 4 minutes; toss lightly. |
+ | #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. |
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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
- 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.