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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I came up with this recipe a few years ago-goes great with everything! Especially roasted chicken,grilled steak,and barbequed pork tenderloin-A wonderful side dish for any meal! Ingredients:
1 cup uncooked white rice (not the fast cooking kind) |
2 cups water |
1 chicken bouillon cube (crumbled) |
frozen green pea (optional) |
8 ounces button mushrooms, sliced |
1 yellow onion, chopped |
2 tablespoons butter (oil can be used as substitute) |
Directions:
1. In skillet, melt butter (or heat oil) over medium high heat.
2. Add mushrooms and onions-saute them until the onions are tender.
3. add onion/mushroom mixture, with all the other ingredients EXCEPT PEAS to rice cooker or pot cover and cook on low for 20 minutes.
4. during last 5 minutes of cooking, add frozen peas.
5. (adding them earlier will overcook them and they'll be mushy.. so add them at the end) (I didn't give an amount on the peas, because you can use as little or as many as you like-or omit them all together-I love the peas, so I'll use about a cup).
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