Wild Mushroom Basmati Rice

By akselden

Ingredients

• 1 Tbs. Olive oil
• 1/2 cup Onion diced
• 1/2 cup green pepper, seeded, diced
• 2 cups Portabello Mushrooms, sliced
• 1/2 tsp. Thyme
• 1/2 tsp. Oregano
• 1 Bay leaf
• 1/2 tsp Fresh ground black pepper
• 1/4 tsp. Tabasco
• 1 clove garlic, minced
• 3 Roma tomatoes, diced
• 1/2 cup Pine nuts
• 2 cups Glace de Poulet Gold Stock
• 1 cup Basmati Rice
• 1/4 Green onion, chopped
• 1/4 Fresh Parsley Chopped

Preparation

Step 1

Saute onion in olive oil briefly. Add green peppers and mushrooms and cook until tender. Add thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, pine nuts, and cook 1 minutes.

Add Glace de Poulet Gold stock and bring to a simmer, then stir in rice and green onion. Return to a simmer, cover, and reduce heat to low. Cook 15 minutes, then remove from heat and leave covered for 5 minutes.

Stir in parsley and serve.