Guest guest Posted November 30, 2001 Report Share Posted November 30, 2001 * Exported from MasterCook * Mushroom And Tomato Rice Recipe By : The Vegetarian Slow Cooker by Joanna White, page 73 Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Slow Cooker Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- divided 3/4 pound mushrooms -- sliced stems separated from caps 1 medium onion -- finely chopped 1 1/4 cups long-grain rice 2 1/2 cups Vegetable Broth -- page 48 1/2 teaspoon salt freshly ground pepper -- to taste 1 tablespoon fresh lemon juice 1 large tomato -- peeled seeded and chopped 2 tablespoons finely chopped fresh parsley Servings: 6 This is a tasty rice pilaf that would go well with bean dishes and a nut loaf. To vary the dish, use different varieties of mushrooms, or add minced garlic or 1/2 tsp. of basil, thyme or herb of choice. Melt 2 tbs. of the butter on medium-high heat in a skillet and saute mushroom stems with onions until vegetables are wilted. Add rice and stir until rice becomes translucent. Transfer to the slow cooker. Add vegetable broth, salt and pepper. Cook on high heat for 2 to 3 hours. In a skillet on medium-high heat, heat remaining 2 tbs. butter and saute sliced mushroom caps until soft. Gently stir mushroom caps and tomatoes into cooked rice. Taste and adjust seasonings. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.