Ingredients:
- 1 cup Arborio / Jasmine rice
- 1 tbsp butter / olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, grated
- 8 oz mushroom, washed and cut in medium size pieces
- 1 can Campbell Mushroom soup
- 1 cup milk
- 1/2 cup edamame, boiled cooked
- 1/4 tsp black pepper powder
Method:
- Pressure cook rice in 2 cups of water (3 whistles) and then keep aside
- Heat the butter / oil in a pan and saute onions till soft
- Add grated garlic and saute for 1 minute
- Add mushroom pieces and salt to taste and stir fry till mushroom soften
- Add mushroom soup and milk and mix thoroughly, bring to boil and then lower the heat to medium-level and cook for 2-3 minutes
- Add cooked rice, edamame and pinch of black pepper powder and mix well
- Serve with your favorite Italian soup