Parmesan Mushroom Rice

Name: Parmesan Mushroom Rice
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 2 cups (500 mL) sliced fresh mushrooms; 1/4 cup (60 mL) finely chopped onion; 2 tbsp (30 mL) all-purpose flour; 1 3/4 cups (430 mL) Milk; 2/3 cup (160 mL) shredded Canadian Mozzarella cheese; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 2 cups (500 mL) hot cooked rice; Salt and pepper to taste; Chopped fresh parsley

This recipe is taken from the 1990 Milk Calendar. This is the Parmesan Mushroom Rice recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) butter
2 cups (500 mL) sliced fresh mushrooms
1/4 cup (60 mL) finely chopped onion
2 tbsp (30 mL) all-purpose flour
1 3/4 cups (430 mL) Milk
2/3 cup (160 mL) shredded Canadian Mozzarella cheese
1/2 cup (125 mL) grated Canadian Parmesan cheese
2 cups (500 mL) hot cooked rice
Salt and pepper to taste
Chopped fresh parsley

READY FOR REWARDS?

Preparation

Melt butter in large saucepan. Add mushrooms and onion. Cook until tender and liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.

Remove from heat. Add Canadian Mozzarella and Parmesan cheeses; stir until melted. Fold in hot rice. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately.