1/4 cup chopped green pepper 2 Tblsp chopped onion 2 tsp butter 1 (7 oz.) can mushroom stems and pieces, drained 2/3 cup water 1/3 cup uncooked long grain rice 1 tsp vegetarian "chicken" bouillon granules 1 tsp dried parsley flakes 1/8 tsp salt dash pepper In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in 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... read more
