Ingredients:
1 cup long grain rice
3 tablespoons butter
2 2/3 cups cold water
6 teaspoons chicken bouillon granules
1 1/2 teaspoons dried parsley flakes
1 tablespoon minced onions
1/4 teaspoon garlic salt
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon paprika
1 (4 ounce) cans mushroom stems and pieces or 1 (4 ounce) cans sauteed fresh mushrooms
Directions:
In a medium skillet cook rice in butter about 4 minutes or until golden brown,stirring frequently.
Add water, boullion,parsley,onion,garlic salt,tarragon, basil and paprika.
Drain mushrooms; stir into rice mixture.
Bring to a boil; reduce heat.
Cover and simmer for 20 to 25 minutes or till rice is tender.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.