Charleston Pork
INGREDIENTS:
1/2 lb Fresh sliced mushrooms
1 Clove garlic
1 tb Oil
2 tb Butter
1 c Thinly sliced onion
1 c Uncle Ben's Converted Rice
2 1/4 c Chicken broth
1/4 c Dry white wine
1 1/2 ts Salt
1/4 ts White pepper
1/4 c Freshly grated parmesan
2 tb Chopped parsley
1/2 lb Fresh sliced mushrooms
1 Clove garlic
1 tb Oil
2 tb Butter
1 c Thinly sliced onion
1 c Uncle Ben's Converted Rice
2 1/4 c Chicken broth
1/4 c Dry white wine
1 1/2 ts Salt
1/4 ts White pepper
1/4 c Freshly grated parmesan
2 tb Chopped parsley
Here's one I did for Thanksgiving that turned out yummy....from "Best Recipes from backs of boxes, bottles, cans & jars"
Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min. Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat. Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves 6.
Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min. Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat. Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves 6.