Harvest Rice

Serving Size : 6
Categories : Restaurants Rice

2 Tbsp Butter
1/4 cup Onion, minced
2 Ribs celery, including tops-diced
1/2 lb Mushrooms, sliced
1/4 tsp Sage
1/4 tsp Marjoram
1/4 tsp Thyme
1 Tbsp Red wine vinegar
1/4 cup Green onion tops, minced
3 cup Cooked long-grain rice
1/4 cup Chopped pecans
1/4 cup Parsley, chpd
1/4 cup Parmesan

Heat butter in a large skillet. Saute onion and celery until soft. Add
mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10
minutes. Preheat oven to 350 degrees. Combine vegetable mixture with green
onions and rice. Stir in nuts. Spread in an ovenproof casserole. Sprinkle
with parsley and cheese. Bake 15 mins or until heated through. Serves 6-8.
S: Hay Day Cafe, Ridgefield, Connecticut


Per Serving (excluding unknown items): 311 Calories; 34g Fat (94.8%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 83mg
Cholesterol; 313mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Fat;
0 Other Carbohydrates.



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