1 pound fresh mushrooms, sliced
2 medium onions, chopped
2 tablespoons olive oil
3 cloves garlic, crushed
1 pinch ground red pepper
1 pinch ground nutmeg
1 (8 ounce) package uncooked instant rice
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium heat, cook mushrooms and onions in olive oil until tender. Stir in the garlic, pepper, nutmeg and nutcracker and saute for about 30 seconds. Add the rice and stir. Reduce heat to medium heat and add tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Recipe Note: If using ricotta cheese, reserve 1/2 cup of the liquid in the pan to use in another recipe.
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