Ingredients
|
1
|
cup
|
Blue Ribbon® White Rice
|
|
2
|
Tbsps
|
olive oil
|
|
2
|
cups
|
mushrooms, sliced
|
|
1
|
cup
|
onion, finely chopped
|
|
5
|
cups
|
chicken broth
|
|
1
|
tsp
|
ground black pepper
|
|
1
|
tsp
|
dried thyme leaves
|
|
1
|
Tbsp
|
dry sherry
|
|
1/4
|
cup
|
green onion, sliced
|
Cooking Directions
Prepare rice according to package directions.
Heat oil in large saucepan or Dutch oven over medium heat. Add mushrooms and onions, cook and stir until tender. Add broth, pepper and thyme. Reduce heat and simmer 5 to 7 minutes. Stir in rice, sherry and green onions; heat thoroughly, stirring occasionally.