Marvelous Recipes

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

A delicious, full-flavor vegetable dish that goes great with steak, chicken, pork or fish. Can also be served as a meatless main dish.

2 tablespoons olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 (8 oz) package  mushrooms, chopped
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup long grain white or brown rice, uncooked
1 (14 oz) can chicken broth
1/2 cup water
1-1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

In a 12-inch skillet over medium-heat, cook onion, garlic, mushrooms and rosemary in olive oil, 3 to 5 minutes, stirring frequently, until mushrooms start to soften.

Add salt, pepper and uncooked rice; cook 2 minutes, stirring constantly. Stir in broth and water; heat to boiling. Remove from heat and pour into a 2-1/2 quart casserole sprayed with cooking spray.

Cover casserole with aluminum foil and bake at 400 degrees F for 15 minutes. Uncover and stir in green beans, roasted peppers and 1/2 cup of the cheese.

Cover and bake an additional 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in the remaining 1/2 cup cheese. Makes 4 servings.

Emily