Shelly's Recipe

MUSHROOMS AND RICE

Category: Rice/Risotto

3 tsp olive oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and chopped
3/4 lbs mushrooms, sliced
4 cups chicken stock
2 cups Uncle Ben's converted rice
1 cup heavy cream, half-and-half or milk
1 egg, beaten
2 tsp chopped chives
3 tsp freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Heat a large frying pan and add the oil, garlic and onion. Saute a few minutes and add the mushrooms. Saute until just tender. In a 4-quart pot, bring the chicken stock to a boil and add the mushroom mixture and rice. Return to a boil and reduce to a simmer. Cover and cook for 20 minutes. Stir in the remaining ingredients off the burner. Serve immediately. Serves 8