This recipe belonged to my Grandma Paula whom I never met, but was passed down to me by my Aunt Lyne Hannan on Christmas 2013.
Serves 6
Ingredients
- 4 cups cooked brown or wild rice
- 4 Tbsp butter
- 1.5 sliced crimini mushrooms
- 2 Tbsp chopped onion
- 6-8 Tbsp chopped parsley
- 3 Tbps chives
- Dash of Beau Monde seasoning
- Dash of Fines Herbs seasoning
- 2 Tsp chicken stock
- 1/3 cup white wine
Prep
1. Saute onion & mushroom in butter
2. Add other ingredients (excluding rice), cover and simmer for 5 min
3. Stir in rice and serve
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