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Mushroom Rice
1 cup sliced mushrooms
1 cup rice (not cooked)
2 teaspoons margarine
1/2 cup minced onion
2 cups water
1 teaspoon chopped parsley
1 teaspoon oregano
salt (to taste)
In a pan, cook the onion in melted margarine for about 5 minutes until they are softer and goldened.
Then incorporate the water & herbs (parsley and oregano). Bring to boil and stir in the mushrooms. Add salt to your taste.
Cover the pan and cook until the rice is ready.
Remove the pan from the stove's heat and leave aside for 5 minutes. You can stir the mixture with a fork to fluff it.
Serve and enjoy!
Note: Contributed by Gen C.
Servings: 4
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