In a medium saucepan cook mushrooms, rice, and green pepper in margarine till green pepper is tender. Remove from heat. Stir in broth, water, sherry, sage, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till tender. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork. Sprinkle with Parmesan cheese.
Wine Pairing(s)
Jaillance Cremant de Bordeaux
Tierra Salvaje Reserve Brut
Perrier Jouet Grand Brut
Veuve Clicquot Ponsardin Brut
Bolla Pinot Grigio
Bottega Petalo Il Vino Dell' Amore
Krug Grande Cuvee Brut
Moet & Chandon White Star
Pommery Brut Royal
Wilson Creek Almond
Calories From Fat 65 Protein 5 Total Fat 7 Carbohydrates 27
Calories 214 Calcium 54 Iron 1 Sodium 309 Vitamin A 314 Vitamin C 10 Cholesterol 8
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