It seems we all learned from last month's "double booking" 'cause this night was a fabulously balanced meal! We held October's gourmet group at Lara Dixon's since she loves to celebrate Halloween with all of her crazy spook decor! We started the evening with Bridget's "Spinach Artichoke Dip" and moved right into Lynley's "Yummy Pumpkin Soup" (and it was yummy)! L.S. brought a tasty "Heirloom Tomato and Fresh Oregano Greek Salad", main dish was "Chicken Puffs", "Savory Rice" was Andrea's contribution and then we took things into the living room where we chatted over Jodi's amazing "Ginger Crunch Cake with Strawberry Sauce". Another fabulous evening of high caloric intake with the ladies!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Savory Rice
1/4 cup butter
1 onion, chopped
2 cups sticky or long grain white rice
1 tablespoon parsley
5 teaspoons chicken bouillon granules
5 cups water
8 ounces sliced fresh mushrooms
Brown onion in butter. Combine with remaining ingredients in rice cooker or sauce pan. Simmer for 20 minutes or until liquid is gone. Sour cream can be mixed in after cooking for creamier rice dish.
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