Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Rice pilaf ( mw )   Yield: 1 Servings   1/4 c Sliced Fresh Mushrooms      1 Green Onion Sliced 1 1/2 ts Butter Or Margarine      2/3 c Water 3 tb Long Grain Regular Rice      1/8 Med Bell Pepper * 1/8 ts Salt      1/8 ts Dried Sage Crushed 1 ts Snipped Parsley  * Bell pepper may be any color and should be cut into 1-inch Julienne Strips. In a 1-quart casserole micro-cook mushrooms onion and butter or margarine uncovered on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water rice bell pepper salt and sage. Micro-cook covered on 100% power for 2 to 3 minutes or till boiling. Micro-cook covered on 50% power for 12 to 15 minutes or till rice is tender and liquid is absorbed stirring once. Sir in parsley. Let stand covered for 5 minutes. Serve hot.