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* 2 tablespoons grated Parmesan cheese |
* 2 tablespoons grated Parmesan cheese |
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* 2 tablespoons chopped fresh parsley |
* 2 tablespoons chopped fresh parsley |
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− | * 3 cups hot cooked rice |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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− | Cook walnuts and pepper flakes in butter in large skillet over medium-high heat until walnuts are lightly browned. |
+ | #Cook walnuts and pepper flakes in butter in large skillet over medium-high heat until walnuts are lightly browned. |
− | Add rice, cheese and parsley; stir until thoroughly heated. |
+ | #Add rice, cheese and parsley; stir until thoroughly heated. |
Revision as of 11:00, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 1/2 cup walnuts, chopped
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon butter or margarine
- 3 cups cooked rice (cooked in chicken broth)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- Cook walnuts and pepper flakes in butter in large skillet over medium-high heat until walnuts are lightly browned.
- Add rice, cheese and parsley; stir until thoroughly heated.