Updated Tuesday, September 23rd, 2008
Yield: Serves 6-8
"This recipe for rice pilaf is an all-time favorite at Indian Shutters and is always included with our hot buffet dinners as well as offered as an everyday alternate to potatoes." Indian Shutters Inn, North Charlestown, New Hampshire
Sauté mushrooms and green pepper in butter until transparent. Add chopped pimiento. Stir into cooked rice. If mixture becomes dry, add a little beef broth or butter to moisten.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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