Mushroom Rice Stroganofie

This was surprisingly easy and has a light and sweet taste. It is delicious! Its also my first attempt to make something quasi like a stroganoff. It was a wonderful success. Interesting note though...I think this would be delicious with either onions or green peas in it as well...I'll try that next time I make it.

Time to prep/cook: 5 min/15 min
Servings: 1-2
Ingredients:

• White Wine Sauce
• 1 tbsp fat free cream cheese
• roughly 1 cup of wine (I used Trader Joe's White Zifandel Wine- gave a sweeter taste)
• 1 tbsp flour
• 1 tsp dried parsley
• 1 tsp black pepper
• Stroganofie
• 1 tbsp butter
• 1/2-2/3 cup of chunked mushrooms
• 1/2 cup of rice (1/4 cup would work better if serving just 1 person-my eyes are bigger than my stomach :) )
• 1 cup of water
• White wine sauce
• 1 tsp chopped chives
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp minced almonds

Instructions:

• White wine sauce

1. Mix in a medium pan the cream cheese, flour, wine, salt, pepper, and parsley
2. Stir and bring to a boil
3. Reduce heat to low and let simmer until thickened then remove from heat

• Stroganofie
1. Melt butter in a deep dish pan on medium heat and add the mushrooms
2. Cook until the mushrooms are tender and are beginning to brown
3. Meanwhile, bring the water and rice to boil in a small pot on high
4. Once boiling reduce heat to low and let rice cook 8-10 minutes or until done
5. Add the wine sauce to the cooked mushrooms in the pan and mix
6. Season to taste
7. Spread rice on a plate and top with sauce
8. Garnish with minced almonds and chives
9. Enjoy!!!