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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rice made with mushrooms, stock, onions and parsley. Served with grilled tomatoes topped with cheese and bread crumbs. Ingredients:
2 tablespoons butter |
1 small onion, finely minced |
1 cup converted rice |
1 cup sliced mushrooms |
2 1/2 cups chicken stock or 2 1/2 cups broth |
2 tablespoons chopped parsley |
salt and pepper |
3 medium tomatoes |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 cup fine dry breadcrumb |
1 tablespoon grated parmesan cheese |
paprika |
Directions:
1. Melt butter in heavy saucepan. Add onion, rice, and mushrooms, sauté until rice starts to brown. Add stock, parsley, salt, and pepper; bring to boil. Reduce heat to low; cook, covered, 25 minutes or until all liquid is absorbed.
2. Grease 1-quart mixing bowl. Pack rice into bowl tightly. Keep warm while preparing tomatoes.
3. Split tomatoes in half.
4. Combine melted butter, bread crumbs, cheese, salt, pepper, and paprika; mix well. Sprinkle crumb mixture over tomatoes; broil in preheated broiler 4 inches from heat until golden.
5. Unmold rice onto warm serving dish; surround with tomatoes. Serve. Makes 6 servings.
6. Irish Cooking.
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