Misc Foods Recipes
Rice Pilaf with Mushrooms
1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
Using a heavy saucepan, sauté the onion in 2 tablespoons of the butter. Add
half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring.
Bring both the broth and wine to a boil, pour over the rice, cover, and simmer
20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if
large. Melt the remaining butter with garlic in a large frying pan. Add the
mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot
through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with
cheese. Makes 6 servings.
From: Cooking by Lou Seibert Pappas; Galahad Books; 1995.
1 tablespoon olive oil
1 cup sliced onions
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper
1 teaspoon minced garlic
1/3 cup prepared marinara sauce
1 ready-made pizza crust; 12-inch such as Boboli
6 oz fresh mozzarella cheese; thinly sliced
1/3 cup kalamata olives; pitted and chopped
1 tablespoon chopped fresh flat-leaf parsley
Heat oven to 450°F. Heat oil in skillet over medium heat. Add onions, salt,
basil oregano and red pepper. Cook, stirring frequently, until onions are
tender, 5 minutes. Stir in garlic; cook 1 minute. Spread marinara sauce
over pizza crust; layer with mozzarella cheese, the onion mixture and
olives. Bake 10 minutes. Sprinkle with parsley.
Misc Foods Part 2 .