2 tbsp canola or olive oil
1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream
Heat oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until tender. Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender. Stir in 1/2 cup of the Parmesan cheese and the half and half cream.
Serve with the remaining cheese.
Yield: 4 to 6 servings
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream
Heat oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until tender. Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender. Stir in 1/2 cup of the Parmesan cheese and the half and half cream.
Serve with the remaining cheese.
Yield: 4 to 6 servings
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