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Categories:Viewed: 13 - Published at: 5 years ago
Ingredients
- 2 Tbsp. butter or margarine
- 1 c. sliced mushrooms
- 1/4 tsp. dried basil
- 1 can chicken broth soup
- 3/4 c. water
- 1 c. regular rice, uncooked
- 1 small zucchini, halved lengthwise and sliced
- 1/2 c. shredded carrot
- 1 Tbsp. chopped parsley
Method
- In skillet, in hot butter, cook mushrooms with basil for three minutes.
- Add broth and water.
- Heat to boiling. Stir in rice; return to boiling.
- Reduce heat to low, cover; simmer for 15 minutes. Stir in zucchini, carrot and parsley.
- Cover and simmer for 5 minutes. Remove from heat.
- Let stand covered for 5 minutes. Garnish with tomato wedges.
