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Home > Recipes > With Classic Roasted Chicken Stock
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Wild Mushroom Basmati Rice
4-6 Servings
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Ingredients:
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- 1 T. (15 mL) Olive Oil
- ½ c. (125 mL) Onion, diced
- ½ c. (125 mL) Green Pepper, seeded, diced
- 2 c. (500 mL) Portabello Mushrooms, sliced
- ½ t. (2.5 mL) Thyme
- ½ t. (2.5 mL) Oregano
- 1 Bay Leaf
- ½ t. (2.5 mL) Fresh Ground Black Pepper
- ¼ t. (1 mL) Tabasco
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- 1 clove Garlic, minced
- 3 Roma Tomatoes, diced
- ½ c. 125 mL) Pine Nuts
- 2 c. (500 mL) Glace de Poulet Gold®
Stock (1½ oz. (45 g) dissolved in 2 cups boiling water) (Fond
de Poulet Gold® may also be used)
- 1 c. (250 mL) Basmati Rice
- ¼ c. (60 mL) Green Onion, chopped
- ¼ c. (60 mL) Fresh Parsley, chopped
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Sauté onion in olive oil briefly. Add green peppers and mushrooms and cook until tender. Add thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, pine nuts, and cook 1 minute. Add
Glace de Poulet Gold®
stock and bring to a simmer, then stir in rice and green onion. Return to a simmer, cover, and reduce heat to low. Cook 15 minutes, then remove from heat and leave covered for 5 minutes. Stir in parsley and serve.
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