In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.
Juicy tomatoes, fresh basil and crisp cucumbers burst with flavour in this refreshing summer salad.… Continue Reading
In this side dish, brown rice gets help from a supporting cast of crunchy pine nuts, high fibre apricots… Continue Reading