Mushroom almond risotto

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 cups Sliced fresh mushrooms
1 large Onion; chopped
2 Cloves garlic; minced
½ tablespoon Ground sage
1½ cup Water
1 pack Near East Toasted Almond Pilaf Mix *
¼ cup Parsley
¼ cup Grated Parmesan cheese
Lime wedges; for garnish

Directions

In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and contents of spice pack. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and cheese just before serving. Garnish with lime wedges.

Servings: 4

* One package of Almond Pilaf mix is 6⅗ ounces.

See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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