- 1 1/2 teaspoon [7.5 g] butter or margarine
- 1 clove garlic, minced
- 2 cups [500 mL] cleaned fresh mushroom slices
- 1/4 cup [60 mL] sweet red pepper, membranes removed and seeded, chopped
- 1 cup [250 mL] chicken broth
- 1/4 cup [60 mL] water
- 1/4 cup [60 mL] dry Sherry
- 2 teaspoons [10 mL] dry onion flakes
- 1/4 teaspoon [1 mL] salt
- 1 1/2 cups [375 mL] short or long grain minute rice
- 2 tablespoons [30 ge] grated Parmesan cheese
- 1 tablespoon [15 mL] freshly chopped parsley
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- Melt fat into a medium frypan before stirring in minced garlic for 1 minute.
- Add mushroom slices and chopped sweet red pepperl cook, stirring from time to time, for 2 minutes.
- Pour in chicken broth, water and dry Sherry; mix in dry onion flakes and salt.
- Bring to a hard boil before mixin in rice.
- Cover then remove frypan from heat.
- Leave rice to rest for 5 minutes.
- Fulff rice using a fork before serving it, sprinkled with grated Parmesan cheese and freshly chopped parsley.
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