Mushroom Hash With Valencia Rice

Mushroom Hash With Valencia Rice
 
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by kellybe13

 
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Ingredients

Ingredients
Method
 
  • 1 pkg. Valencia Rice, enough servings for 8
  • Non-stick Olive Oil Spray
  • 2 lbs. Mushrooms, sliced
  • 1 medium onion, chopped
  • ¾ C. dry white wine
  • 2 TB. Dijon Style Mustard
  • ¾ tsp. Garlic powder
  • ¾ tsp. Sea Salt
  • Topping:
  • 1 pkg. from a box of Club Crackers, coarsely crushed
  • ½ C. butter, melted
  • ½ C. Monterey Jack Cheese, shredded
In a large pot, cook rice according to package and keep warm.
In a large skillet on medium high heat, spray with non-stick Olive Oil spray. Add mushrooms and onions. Cook until all moisture is released from the mushrooms and they start to brown about 10-12 minutes. Add white wine, mustard, garlic powder and sea salt. Heat for another 5 minutes.
Meanwhile in a medium-mixing bowl add crushed crackers, melted butter and cheese, mix thoroughly.
Place hot rice on a platter then add mushroom hash and top with cracker/cheese topping.
Serves 8
Time 30 minutes.

Mushroom Hash With Valencia Rice

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This recipe was uploaded by kellybe13

 
 

Method


In a large pot, cook rice according to package and keep warm.
In a large skillet on medium high heat, spray with non-stick Olive Oil spray. Add mushrooms and onions. Cook until all moisture is released from the mushrooms and they start to brown about 10-12 minutes. Add white wine, mustard, garlic powder and sea salt. Heat for another 5 minutes.
Meanwhile in a medium-mixing bowl add crushed crackers, melted butter and cheese, mix thoroughly.
Place hot rice on a platter then add mushroom hash and top with cracker/cheese topping.
Serves 8
Time 30 minutes.
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