Recipe - Charleston Perloo With Mushrooms

One half pound Fresh cut or sliced up mushrooms
1 Clove garlic
1 tablespoon Oil
2 tablespoon Butter
1 cup Thinly cut or sliced up onion
1 cup Uncle Ben's Converted Rice
2 One fourth cup Chicken broth
One fourth cup Dry white wine
1 One half teaspoon Salt
One fourth teaspoon White pepper
One fourth cup Freshly grated parmesan
2 tablespoon Chopped parsley

Here's one I did for Thanksgiving that turned out yummy....from "Best
Recipes from backs of boxes, bottles, cans & jars"

Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender,
but not brown. Remove and reserve mushrooms; discard garlic. Add butter to
skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min.
Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat.
Cover tightly and simmer 20min. Remove from heat. Stir in cheese and
parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves
6.

Posted to KitMailbox Digest by "Dan/Trina D." itisme@swbell.net on Nov
30, 1997