30 ml margarine or butter 2 tbsp
2 carrots, grated
1 onion, chopped
250 ml mushrooms, sliced 1 cup
250 ml long-grain rice, uncooked 1 cup
250 ml chicken broth 1 cup
50 ml water 1/4 cup
50 ml dry white wine 1/4 cup
1 ml pepper 1/4 tsp
50 ml sour cream 1/4 cup
125 ml parmesan cheese, grated & divided 1/2 cup
15 ml fresh parsley, chopped for garnish 1 tbsp
In 2 quart (2 L) saucepan over medium heat; melt margarine, add onions, carrots, mushrooms, rice and cook for 5 minutes, or until rice is lightly browned, stirring often. Stir in broth, water, wine and pepper. Heat to boiling.
Reduce heat to low. Cover; cook 20 minutes. Remove from heat. Stir in sour cream and 1/4 cup (50 ml) of cheese.
Cover, let stand 5 minutes or until all the liquid is absorbed. Garnish with remaining 1/4 cup (50 ml) cheese and parsley.
Serves 6