Mushrooms & Rice
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
mushrooms
sliced |
|
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
white pepper
white |
*
|
| ¼ | cup |
sherry
|
*
|
| 3 | cups |
rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
mushrooms
sliced |
|
| 3E+1 | ml |
butter
melted |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
white pepper
white |
*
|
| 59 | ml |
sherry
|
*
|
| 7.1E+2 | ml |
rice
hot, cooked |
|
Directions
Drain mushrooms, reserving liquid.
Sauté mushrooms in butter about 5 minutes.
Add salt, pepper, and sherry; simmer about 5 minutes.
Stir in rice; add liquid drained from mushrooms and heat thoroughly.
