Melt butter in a large skillet over medium heat. Add mushrooms and onion. Cook, stirring often, for 5 to 6 minutes or until onion is soft and translucent.
The sautéed mushrooms and onions bring fresh flavor to this Middle-Eastern dish of rice and broth.
Servings and Ingredients
|2 tbsp.||Hy-Vee butter|
|1 c.||fresh mushrooms, sliced|
|½ c.||onion, chopped|
|1 c.||uncooked Hy-Vee long-grain rice|
|1 ½ c.||Hy-Vee chicken broth|
|Hy-Vee salt, optional|
|Hy-Vee black pepper, optional|
Things To Grab
- Large skillet with lid
Stir in rice. Add chicken broth and bring to a boil. Cover skillet, lower heat to medium-low and simmer for 18 minutes or until liquid is absorbed.
Remove skillet from heat. Let stand for 5 minutes; fluff with a fork. Season with salt and pepper to taste.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 29g
- Protein: 3g
Hy-Vee Chicken Broth package.