Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Mushroom - Baked Mushroom Rice
Famous Authors (View All Authors)
Vegetables - Mushroom -  Baked Mushroom Rice Post by :BobBilson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1340

Click below to download : Vegetables - Mushroom - Baked Mushroom Rice (Format : PDF)

Vegetables - Mushroom - Baked Mushroom Rice

From From Portland's Palate... A Collection of Recipes from the City of Roses

1 cup rice, uncooked
1/2 cup green onions, sliced, including tops
1 tablespoon butter
1/2 pound fresh mushrooms, thinly sliced
1-1/2 cups chicken broth or stock
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Preheat oven to 375 degrees. Butter a 7 x 11-inch baking dish and pour in uncooked rice.

In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring to a boil, remove from heat and pour over rice in baking dish.

Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or until rice is done.

Serves 6

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.

If you like this book please share to your friends :

Vegetables - Baked Stuffed Mushrooms Vegetables - Baked Stuffed Mushrooms

Vegetables - Baked Stuffed Mushrooms
36 large white mushrooms One pound crabmeat, drained One egg Two ounces mayonnaise One ounce breadcrumbs One-half teaspoons dry mustard One-half teaspoon salt One-half teaspoon white pepper Cheese Topping: Two eggs One cup mayonnaise Four ounces grated Parmesan cheese Four ounces grated Swiss cheese Chopped parsley and lemon wedges, for garnishPreheat oven to 400 degrees.For crabmeat stuffing: Whisk egg until mixed. Add mayonnaise and blend well, then add remaining stuffing ingredients and fold gently. For cheese topping: whisk eggs until mixed. Add mayonnaise, blend well.

Vegetables - Mushroom -  Apple Stuffed Mushrooms Vegetables - Mushroom - Apple Stuffed Mushrooms

Vegetables - Mushroom -  Apple Stuffed Mushrooms
32 large Mushrooms, fresh Vegetable cooking spray 3 tb Celery; finely chopped 1/2 c Apple; minced 2 tb Fine, dry breadcrumbs 1 tb Parsley, fresh; chopped 2 tb Walnuts; finely chopped, toasted 1 tb Blue cheese; crumbled 2 ts Lemon juice Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients