This easy side dish has great presentation! The colorful rice mixture, with sautéed green onions, sliced pimientos and mushrooms, is pressed into buttered custard cups and unmolded onto plates to serve.
1/2 cup sliced green onions
2 tablespoons butter or margarine
3 cups cooked rice*
2 tablespoons sliced pimientos
Salt and ground black pepper to taste
3 tablespoons sherry
1 (4-ounce) can sliced mushrooms, drained
1/4 cup sliced almonds, if desired
- Cook onions in butter until tender. Add rice, pimientos, salt, pepper, sherry, mushrooms and almonds; cook until heated through. Toss lightly.
- Spoon into buttered custard cups, pressing to mold. Unmold onto plates.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.