| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Colorful Rice

1/4 cup sliced green onions
2 teaspoons butter or margarine
1 cup cooked rice
2 tablespoons sliced pimientos
Salt and ground black pepper to taste
1 tablespoon sherry
1 (2-ounce) can sliced mushrooms, drained
2 tablespoons sliced almonds, if desired

1. Cook onions in butter until tender. Add rice, pimientos, salt, pepper, sherry, mushrooms and almonds; cook until heated through. Toss lightly.
2. Spoon into buttered custard cups, pressing to mold. Unmold onto plates.

Makes 2 servings.

Recipe provided courtesy of USA Rice Federation.