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* 1/4 teaspoon ground black pepper |
* 1/4 teaspoon ground black pepper |
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* 1 pound peeled and deveined shrimp |
* 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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− | Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop. |
+ | #Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Side Dish]] |
[[Category:Side Dish]] |
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[[Category:Vegetarian]] |
[[Category:Vegetarian]] |
Revision as of 11:02, 7 May 2006
Description
Makes 4 servings.
Ingredients
- 1/2 ounce dried wild mushrooms
- 1 cup hot water
- 2 tablespoons butter
- 3 cups cooked long grain rice
- 1/4 cup frozen petite peas, thawed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
Directions
- Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop.
- Melt butter in large skillet over medium heat. Add rice, mushrooms and peas. Stir until heated through. Add cheese; toss well.