- 1/4 cup butter
- 1 1/2 cup Minute Rice
- 1/2 cup chopped onion
- 1 1/2 cup water
- 1 bouillon cube
- 1/4 cup parmesan cheese
- 1 can mushrooms
Melt butter in large skillet. Add rice and onion. Cook and stir until rice is lightly browned. Add water, bouillon cube, and mushrooms. Bring to a boil. Stirring until cube dissolves. Cover; remove from heat, let stand 5 minutes. Stir in cheese. Good with chicken, beef, shrimp or meat loaf. Serves 4.
By Robin from Washington, IA
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I also never use Minute Rice. It might be easy but the taste does not compare to real rice. I'd make this with 1 cup raw rice, 2 cups water--cook rice 18 minutes, let rest covered for 5 minutes, then fluff with fork. It sounds like a tasty recipe.
I don't use that kind of rice, so, how much "raw" rice should I use? Maria
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