members recipes

Ingredients
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

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.