Total Time
20mins
Prep 5 mins
Cook 15 mins

on peggy's request and as a thank you for the wonderful kabuli. it comes from the cookbook by the farmers union. very popular in belgium especially because of its easy but yummy recipes. it's a great succes when I serve my brothers this...judge for yourself!! (it is great just by itself (for my vegetarian friends) or really good with some chicken fillets.)

Ingredients Nutrition

Directions

  1. Peel the onion and chop it in fine pieces.
  2. Clean the mushrooms and chop into fine pieces.
  3. Stew the onion in butter (that's the 50 g butter, but you really don't need that much).
  4. Add in rice and let stew for a short bit.
  5. Stir in the wine (optional) the chicken stock and tomato-purée. Let everything stew for 15 to 20 minutes (covered).
  6. Five minutes before the end add the mushrooms and the parsley.
  7. At the very last minute you can add the cheese (again optional).
Most Helpful

5 5

We thoroughly enjoyed this delicious and easy-to-make side dish. For those of you who follow the antics of fussy Aunt Esther (she who does not eat rice), she ate all of her serving. I think the addition of tomato puree and a generous sprinkling of grated parmesan disguised the true nature of the recipe. Hope you'll be posting more recipes.

4 5

PAC Fall 2007 ~ Yummy! This to me is comfort food! I used Basmati rice and also added some minced garlic to this. Used some grated parmesan. This is definitely one to make often.

4 5

Made for PAC Fall 2007, simple and delicious! I also omitted the cheese, mostly because I used it as a side dish rather than a main. I served it with Chicken Stroganoff, so it was a mushroomy meal, but my family love mushrooms! Thanks for a great recipe, Salad Slave!