Leek and Mushroom Rice 1/2 c Long grain white rice
1/2 c Minced leek
3 tb Butter
8 oz Mushrooms; chopped
Cook rice until tender, according to package directions. Melt butter
in a heavy medium skillet. Saute leek in butter until tender. Add
mushrooms and cover skillet. Cook about 5 minutes, stirring
occasionally. Uncover skillet and cook until mushroom liquid
evaporates. Stir in rice and season with salt and pepper. Serve hot.
Yield: 4 servings.
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