Product Recipes
This recipe uses white rice -- not brown rice. It's color is brown after cooking.
1 cup long grain rice, uncooked
2 tbsp butter or oleo
3 tbsp (1/4 cup) low sodium soy sauce
1/2 cup mushrooms, sliced
1 onion, finely chopped
1/2 tsp Nina chopped garlic
3 cups chicken stock
parsley
paprika
In a large skillet, heat rice and butter or oleo for 10 minutes on low heat. Add soy sauce, stirring well. Add mushrooms, onion and garlic. Continue cooking until rice becomes transparent but not brown. Add stock and cover. Cook over low heat for 25 minutes until tender. Garnish with parsley or paprika. Serves 6.
