Monday, March 3, 2008

Risotto Rice

Long Grained Rice- 1/2 Pound
Cottage Cheese- 2 cups
Mushrooms- 10; sliced
Boiled Peas- 1 cup
Beetroot- 1; grated
Onions- 2; chopped
Chopped Parsley- 1 tbsp
Chili powder- 1 tsp
Pepper powder- 1 tsp
Butter- 2 tbsp
Salt- To taste

1. Heat pan. Add butter and then the mushrooms. Saute' the mushrooms until soft.
2. Add the green peas and stir well. Add the cooked rice, onion, salt, pepper and chili powder. Mix well. Cover and cook over low heat.
3. Season with parsley and grated cottage cheese. Serve hot.

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