Main Dishes
Herb & Mushroom Rice
by McCormick/Schilling
Ingredients
- 2 c. chicken broth
- 1 c. uncooked long grain or converted rice
- 2 tsp. parsley flakes
- 1 Tbs. margarine or butter
- 2 tsp. instant minced onion
- 1 can (4 oz.) sliced mushrooms, drained
- ½ tsp. oregano leaves
Directions
In a 2-quart saucepan combine broth, parsley, onion, and oregano. Bring to a boil over high heat. Stir in rice and margarine. Cover and reduce heat to medium-low. Cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in mushrooms and serve. Makes 6 servings
For Instant Rice: In a 2-quart saucepan combine broth, parsley, onion, and oregano. Bring to a boil over high heat. Add 1 Tbs. margarine or butter. Stir in 2 cups instant rice. Cover and remove from heat. Let stand 5 minutes. Fluff rice with a fork. Gently toss in mushrooms and serve.
For Rice Almondine: Use ¼ cup toasted slivered almonds in place of mushrooms.