Parmesan Rice

Terri Newell's Note:

I got this recipe from thrifty fun, and it's very good. And although one reviewer disdains the use of minute rice, it is available in white or brown, and sometimes it is less expensive, and certainly faster. If you prefer long-grain rice, please adjust cooking time accordingly. Also, another review mentioned a gluey texture....this can happen if you use a no-name type of quick-cook rice rather than Minute Rice.

• Total Time: 14 mins
• Prep Time: 2 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1/4 cup margarine
• 1/2 cup onion, diced
• 1 1/2 cups Minute Rice
• 1 teaspoon chicken bouillon powder or 1 teaspoon instant Oxo
• 1 1/2 cups water
• 10 ounces mushroom stems and pieces, drained
• 1/4 cup parmesan cheese

Directions:

1. Melt margarine in saucepan.
2. Saute onion and raw rice about 5 minutes, until rice is golden brown.
3. Add bouillon powder, water and mushrooms.
4. Bring to boil, then cover and remove from heat.
5. Let stand about 5 minutes, until rice is tender and liquid is absorbed.
6. Add parmesan and serve.

Reviews

[ShakespeareDog]

No one cared for it. Gluey

[luv_cats]

I thought that this was good, and I had most of the ingredients in my kitchen. I try to opt for healthier things so I substituted olive oil for the margarine. I also used quinoa instead of rice. It was delicious.

[Ascender]

If I needed to be thrifty, I'd buy short grain brown rice for $1.28/lb instead of Minute Rice at $3.36/lb. In addition to getting 3 times as much food per dollar, brown rice offers nutrients, fiber and flavor not just starch.