Date: Wed, 29 Nov 1995 17:59:28 -0500
From: LRLady@aol.com
Jubilee Rice and Mushrooms
1 c. Lundberg Jubilee Rice
6 oz. thick-sliced portabello mushrooms
1 onion, sliced thin
1 tsp. minced garlic
1/2 lb. thin fresh green beans
2 tsp. creole seasoning (I used Tony Chachère's No Salt
Seasoning)
3 c. vegetable broth
1 c. bean sprouts
Throw everything but the sprouts in the rice cooker. Cook until
liquid is absorbed and cooker switches to "keep". Leave on
"keep" without lifting lid until ready to serve. Stir in bean
sprouts just before dishing out. Comes out chewy and rich with
mushroom flavor. Variant: if you have time to "fiddle" before
you serve, leave out the green beans and add them to the pot 10
minutes before serving. Replace lid and let the beans steam
while the pot is set for "keep". This method should keep the
green beans greener and crisp-tender.
kwvegan vegan