Ingredients

The following ingredients have 4 Servings
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons butter, melted
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1 cup uncooked instant white rice
  • 1 lb button mushrooms, thinly sliced
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
  • Lemon wedges, if desired

Instruction

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
  • To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.