1 lg. Shallot, chopped EVOO 2 c. Minute Brown Rice 1 3/4 c. Chicken Stock 1 (6 oz.) can sliced Mushrooms 1 c. frozen Petite Peas 3 T Butter Drain the mushrooms & pat dry with paper towels. Heat oil in a pan. Add the shallot & cook until softened. Add the rice & saute […]
1 lg. Shallot, chopped
EVOO
2 c. Minute Brown Rice
1 3/4 c. Chicken Stock
1 (6 oz.) can sliced Mushrooms
1 c. frozen Petite Peas
3 T Butter
Drain the mushrooms & pat dry with paper towels.
Heat oil in a pan.
Add the shallot & cook until softened.
Add the rice & saute 3 minutes.
Add the stock, mushrooms & peas.
Cover & simmer 8 minutes.
Uncover & cook until liquid is evaporated.
Finish with butter.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.