Creamy Mushroom Rice
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Ingredients
1 1/2 cups water
1 can (3 ounce) sliced mushrooms, drained
2 tablespoons Roberts Butter
2 chicken bouillon cubes
1 1/2 cups quick-cooking rice
1/2 cup Roberts Sour Cream
salt to taste
Preparation
Combine water, sliced mushrooms, butter and bouillon cubes in a saucepan. Bring to a boil. Stir in rice and cover; remove from heat and allow to stand 5 minutes. Stir in sour cream; season. Serve immediately.
Yield: 4 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
