Troy's Favorite Rosotto

Parmesan flavors this rice dish from Better Homes Cookbook. Excellent in the rice cooker.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup mushroom, sliced
• 2⁄3 cup basmati rice
• 1⁄3 cup green pepper, chopede
• 2  tablespoons butter
• 1 3⁄4 cups water
• 1 1⁄2 teaspoons chicken bouillon
• 1⁄2 teaspoon dried sage, crushed
• 2  tablespoons parmesan cheese, grated

Directions

1. In a medium saucepan (or rice cooker), cook mushrooms, rice, and green pepepr in margarine till green pepper is tender.
2. Stir in water, bouillon, sage, and 1/8 tsp pepper.
3. Bring to boiling, reduce heat.
4. Cover and simmer about 15 minutes until tender.
5. Remove from heat, let stand covered for 5 minutes.
6. Fluff with a fork.
7. Sprinkle with parmesan cheese.
8. If using the rice cooker, use it from start to finish, let it stay after the cheese has been added to keep it warm. Delish!