Troy's Favorite Rosotto

• 1 cup mushroom, sliced
• 23 cup basmati rice
• 13 cup green pepper, chopede
• 2 tablespoons butter
• 1 34 cups water
• 1 12 teaspoons chicken bouillon
• 12 teaspoon dried sage, crushed
• 2 tablespoons parmesan cheese, grated

1. In a medium saucepan (or rice cooker), cook mushrooms, rice, and green pepepr in margarine till green pepper is tender.
2. Stir in water, bouillon, sage, and 1/8 tsp pepper.
3. Bring to boiling, reduce heat.
4. Cover and simmer about 15 minutes until tender.
5. Remove from heat, let stand covered for 5 minutes.
6. Fluff with a fork.
7. Sprinkle with parmesan cheese.
8. If using the rice cooker, use it from start to finish, let it stay after the cheese has been added to keep it warm.
9. Delish!

mushroom, basmati rice, green pepper, butter, water, chicken bouillon, sage, parmesan cheese

Taken from www.food.com/recipe/troys-favorite-rosotto-386533 (may not work)