Mushroom and Tomato Rice

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Mushroom and Tomato Rice

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 73

Serving Size : 6 Preparation Time :0:00

Categories : Rice & Grains The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup butter -- divided

3/4 pound mushrooms -- sliced, stems separated from caps

1 medium onion -- finely chopped

1 1/4 cups long-grain rice

2 1/2 cups vegetable broth -- page 48

1/2 teaspoon salt

freshly ground pepper -- to taste

1 tablespoon fresh lemon juice

1 large tomato -- peeled, seeded & chopped

2 tablespoons finely chopped fresh parsley

 

Melt 2 tablespoons of the butter on medium-high heat in a skillet and saute

mushroom stems with onions until vegetables are wilted. Add rice and stir until

rice becomes translucent.

 

Transfer to the slow cooker. Add vegetable broth, salt and pepper. Cook on

high heat for 2 to 3 hours.

 

In a skillet on medium-high heat, heat remaining 2 tablespoons of butter and

saute sliced mushroom caps until soft. Gently stir mushroom caps and tomatoes

into cooked rice. Taste and adjust seasonings.

 

S(Mailing Lists):

" Kathleen <kmschuller on 30 Nov 2001 "

 

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Per Serving (excluding unknown items): 302 Calories; 10g Fat (29.1% calories

from fat); 7g Protein; 47g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol;

940mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : This is a tasty rice pilaf that would go well with bean dishes and a nut

loaf. To vary the dish, use different varieties of mushrooms, or add minced

garlic or 1/2 tsp. of basil, thyme or herb of choice.

 

Posted to Veg-Recipes

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