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free recipes >
rice, grains and beans >
recipe |
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| Mushroom Almond Risotto |
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| 1 Tbs |
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olive oil |
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| 2 cups |
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sliced fresh mushrooms |
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| 1 |
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large onion, chopped |
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| 2 |
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cloves garlic, minced |
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| 1/2 Tbs |
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ground sage |
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| 1 1/2 cups |
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water |
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| 1 |
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package Near East Toasted Almond Pilaf Mix |
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| 1/4 cup |
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parsley |
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| 1/4 cup |
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grated Parmesan cheese |
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Lime wedges for garnish |
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| 1 |
In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and contents of spice pack. Bring to a boil. |
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Cover; reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and cheese just before serving. Garnish with lime wedges. |
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| Servings: 4 |
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| Cooking Tips |
| One package of Almond Pilaf mix is 6.6 ounces. |
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| Recipe Type |
| Side Dish, Vegetarian |
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| Recipe Source |
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