Ingredient:
1 cup Progresso chicken broth
2 tbsp butter, melted
1 tbsp packed brown sugar
2 cloves garlic, finely chopped
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1 cup uncooked instant white rice
1 lb button mushrooms, thinly sliced
2 tbsp chopped fresh Italian parsley leaves
Lemon wedges, if desired
Method:
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender.
Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
1 cup Progresso chicken broth
2 tbsp butter, melted
1 tbsp packed brown sugar
2 cloves garlic, finely chopped
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1 cup uncooked instant white rice
1 lb button mushrooms, thinly sliced
2 tbsp chopped fresh Italian parsley leaves
Lemon wedges, if desired
Method:
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender.
Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
