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Total Time
1hr
Prep 10 mins
Cook 50 mins

Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic!

Ingredients Nutrition

Directions

  1. Melt butter or margarine in heavy non-stick saucepan over medium heat.
  2. Saute shallots, mushrooms and garlic, about 3-4 minutes, until tender.
  3. Stir in scallions and dill.
  4. Saute another 1-2 minutes.
  5. Add rice and saute stirring frquently, until rice begins to crackle.
  6. Add seasoning, if using.
  7. Stir in liquids, increase heat to high and bring to a boil.
  8. Reduce heat to low and cover tightly.
  9. Simmer for 45 minutes.(DON'T REMOVE COVER).
  10. Remove from heat and stir in Parmesan until melted.
  11. Sprinkle with chopped parsley before serving.
Most Helpful

This sounds really yummy! I'm going to try it with extra virgin olive oil instead of the butter. I like the taste and it would be monosaturated instead of saturated. Butter is yummy, too, but I LOVE olive oil on veggie-rice dishes.

4 5

Okay I was bad and didn't use a few things; I didn't have any scallions, my mom doesn't like garlic, and I didn't have any parsley and I don't really care for dill in rice. I know... I'm bad, I hate it when people change my recipes then give it a lower score. HOWEVER! Even with out those it was still very good... before the parmesan was put in. I would have given it 5 stars without the cheese. It would work well with any meat dish being a mellow mushroom and onion flavor with the heartiness of the brown rice. Thanks.