Rice With Mushrooms and Peas in Wine or Apricot Brandy |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The recipe was in the 1969 Garden Club Cookbook Casseroles including breads. It was submitted by Mrs. R. Sylvanus Robertson, President of the New Franklin Garden Club, New Franklin, MO I changed the canned mushrooms to fresh. The original broth was 5 cups which makes the rice mushier than I prefer, so I reduced it. Ingredients:
4 ounces mushrooms |
2 1/2 cups broth (chicken, veggie or another you like) |
1 cup rice |
1 cup tomato, chopped |
1/2 cup onion, chopped |
4 ounces butter |
1/2 cup red wine (or apricot brandy) |
2 teaspoons salt |
1/8 teaspoon pepper |
1 cup peas (frozen, thawed or fresh) |
1/4 parmesan cheese, gated |
Directions:
1. Cook rice, tomatoes, mushrooms and onions in butter in a large skillet for about 10 minutes, stirring occasionally.
2. Ass mushrooms, broth, wine, salt and pepper. Mix well.
3. Cover and simer for about 45 minutes or until the rice is tender and liquid is absorbed.
4. Stir in the peas and heat through.
5. Sprinkle with cheese.
6. Serve.
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