Preparation time
10 minutes
Ready in
38 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 1/4 cup (50 mL) butter
- 1 cup (250 mL) sliced fresh mushrooms
- 1/2 cup (125 mL) chopped onion
- 1 cup (250 mL) uncooked Italian-style (Arborio) rice
- 1 can (10 oz/284 mL) condensed chicken broth
- Water
- Half Ontario Greenhouse Cucumber, shredded, and squeezed dry
- 1 tbsp (15 mL) chopped fresh parsley
- Salt and pepper
Instructions
In 9 inch (2.5 L) square glass baking dish, microwave butter at High (100%) 1 minute or until melted. Add mushrooms and onion; stir to coat. Microwave, uncovered, at High 4 minutes. Stir in rice, chicken broth and one soup can of water. Microwave, uncovered, at High 9 minutes; stir well. Microwave, uncovered, 9 minutes longer. Remove from oven. Stir in cucumber, parsley and salt and pepper to taste. Let stand 5 minutes, stirring several times.
Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.
Nutritional Information
When recipe makes 6 servings:
- Protein: 4.5 grams
- Fat: 6 grams
- Carbohydrates: 30 grams
- Calories: 192