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4 tablespoon Mushrooms, Sliced
1 Green Onion, Sliced
1½ teaspoon Butter
2/3 cup Water
3 tablespoon Rice, Long Grain
1/8 medium Red Pepper, Julienned
1 dash Salt
1 dash Sage, Crushed
1 teaspoon Parsley, Snipped
In a 1-quart casserole micro-cook mushrooms, onion, and butter uncovered, on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt and sage. Micro-cook, covered, on 100% power for 3 minutes or till boiling. Micro-cook, covered, on 50% power 15 minutes or till rice is tender and liquid is absorbed, stirring once. Sir in parsley. Let stand, covered, for 5 minutes.
1 Green Onion, Sliced
1½ teaspoon Butter
2/3 cup Water
3 tablespoon Rice, Long Grain
1/8 medium Red Pepper, Julienned
1 dash Salt
1 dash Sage, Crushed
1 teaspoon Parsley, Snipped
In a 1-quart casserole micro-cook mushrooms, onion, and butter uncovered, on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt and sage. Micro-cook, covered, on 100% power for 3 minutes or till boiling. Micro-cook, covered, on 50% power 15 minutes or till rice is tender and liquid is absorbed, stirring once. Sir in parsley. Let stand, covered, for 5 minutes.
