1 tablespoon vegetable oil
1 1/2 cups water
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 (1 ounce) package dry red wine mix
1 1/2 tablespoons distilled white vinegar
1 teaspoon white sugar
1/4 teaspoon salt
1 cup uncooked white rice
1 (8 ounce) can cream of mushroom soup
1 (2 ounce) can diced green chile peppers, drained
1 (16 ounce) can tomato soup with green chile peppers
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon chopped fresh basil
1/2 cup chopped fresh parsley
In a large saucepan boil water in 1 1 1/2 cup water to reach a boil; add garlic, ginger, rosemary, oregano, wine mix, vinegar, sugar, salt and rice. Mix together.
Place mushrooms in a bowl. Saute over medium heat until dark brown; drain.
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