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Rice Pilaf
2 cloves garlic, minced
2 teaspoons olive oil
1 cup basmati rice
2-1/2 cups water
2 teaspoons finely shredded lemon peel
4 ounces crimini or white mushrooms, sliced (1-1/2 cups)
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped red sweet pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped toasted pecans
Lemon slices (optional)
2 teaspoons instant chicken bouillon granules
Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes.
Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or till liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice.
2 cloves garlic, minced
2 teaspoons olive oil
1 cup basmati rice
2-1/2 cups water
2 teaspoons finely shredded lemon peel
4 ounces crimini or white mushrooms, sliced (1-1/2 cups)
4 green onions, thinly sliced (1/2 cup)
1/4 cup chopped red sweet pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped toasted pecans
Lemon slices (optional)
2 teaspoons instant chicken bouillon granules
Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes.
Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or till liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice.