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 don't use that kind of rice, so, how much "raw" rice should I use? Maria
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.
When cooking rice with butter, onions ect and afterwards boiling it in water you are using the recipe from central Asia and you can call it Plov or Pilaf in uzbek, or Polow in Persia. And the oposite recipe also exist where you boil/cook the rice first and then cook it dry in butter and onions ect.
I wonder why no one is using a recipe with sugar, honey or rose water, we love it and there is also the "rice water" which you make by boiling/cooking 75 g of rice per liter of water for 30' and then you filter the water of the cooked rice you add 60 gr of sugar in that filtered water and add orange slices and drink it very very fresh.
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