The perfect side dish for your favorite meat entrée!
1 cup quick-cooking brown rice
3/4 envelope onion soup mix
2 tablespoons butter or margarine
1 (4 oz) can sliced mushrooms, drained
1/2 cup coarsely chopped walnuts
2 tablespoons chopped fresh parsley
1/2 cup shredded sharp cheddar cheese
Cook the brown rice according to package directions, adding the soup mix and omitting the salt. Melt the butter in a small saucepan; add the mushrooms, walnuts and parsley. Saute until bubbly.
Stir the mushroom mixture into the rice; add the cheese and mix well. Let stand, covered, 5 minutes before serving. Makes 6 servings.
Emily
