Yield
6 servings (serving size: about 3/4 cup)

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.

Step 2

Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 2 minutes. Add mushrooms; sauté 4 minutes. Stir in rice mixture, parsley, and pepper.

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