MSH: Portobellos Over Rice
Source of Recipe
"Rice & Spice", by Robin Robertson
Portobellos Over Rice
1 tablespoon olive oil
1 garlic clove -- minced
4 large portobello mushroom caps -- sliced
1/2 red bell pepper -- cut into strips
1 tablespoon capers -- rinsed and drained
2 tablespoons dry white wine
1 tablespoon lemon juice
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh marjoram -- minced
1/4 teaspoon dried marjoram
salt
black pepper -- freshly ground
4 cups rice -- cooked and hot
-- (up to 6 cups)*
Heat the oil in a large skillet over medium heat until hot. Add the garlic, portobello slices, and bell pepper strips and saute for 2 minutes. Add the capers, wine, lemon juice, parsley, marjoram, and salt and pepper and cook 2 minutes longer. Serve over the hot cooked rice.
*The author suggests a packaged rice blend or a combination of long-grain white rice and wild rice.
Makes 4 servings
Categories: Rice, Vegetables
Recipe typed for you by Judi Mae Phelps
|
|
member logon
