Sliced mushrooms and fresh oregano are sautéed with onions in butter to start this sumptuous Parmesan rice skillet. This side's pushing for star billing!
What You Need
Original recipe yields 8 servings
1 Tbsp. butter
1 onion, chopped
8 oz. sliced fresh mushroom s
2 tsp. chopped fresh oregano
1 can (14-1/2 oz.) chicken broth
1-1/4 cups milk
2 cups instant white rice, uncooked
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add mushrooms and oregano; cook 5 min. or until mushrooms are tender, stirring frequently.
Add broth and milk; stir. Bring to boil. Stir in rice; simmer on medium-low heat 5 min.
Remove from heat. Stir in cheese; cover. Let stand 5 min.
Substitute 1/2 cup white wine for an equal amount of broth.
Best of Season
Substitute your favorite cut-up seasonal fresh vegetable for the spinach.
Substitute olive oil for the butter.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.