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Sour Cream Mushroom Rice

Recipe Source: Mom

1 8 oz PKG Sliced Mushrooms
1 Small Onion, Chopped
2 Cans Chicken, Optional (Reserve Liquid)
2 C Water/Broth
2 C Instant Brown Rice
1 16oz PKG Sour Cream

Saute mushrooms and onion until tender.

Reserve liquid if using canned chicken. Use broth from chicken and additional broth or water to make 2 cups. Add chicken (optional) and broth/water to mushrooms and onions.

Stir in instant brown rice. Simmer for 10-12 minutes, according the package directions on instant rice box.

Remove from heat, stir in sour cream.

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