Ingredients
1/4 cup chopped green pepper2 tablespoons chopped onion2 teaspoons butter1 can (7 ounces) mushroom stems and pieces, drained2/3 cup water1/3 cup uncooked long grain rice1 teaspoon chicken bouillon granules1 teaspoon dried parsley flakes1/8 teaspoon saltDash pepper
Preparation
In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
