Creamy Mushroom-Herb Rice


  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 green onions, finely chopped
  • 2 cups sliced mushrooms
  • 3 1/2 cups water
  • 1 1/2 cups rice
  • 1 jar Bertolli® Alfredo Sauce
  • 1/4 cup finely chopped fresh parsley leaves [or basil leaves]
  • 1/2 tsp. salt


  1. Melt Spread in 3-quart saucepan over medium-high heat and cook green onions and mushrooms, stirring occasionally, 6 minutes or until mushrooms are golden. Stir in water. Bring to a boil over high heat. Stir in rice. Reduce heat to low and simmer covered 15 minutes. Stir in Sauce, parsley and salt and cook covered 7 minutes. Remove from heat and let stand covered 7 minutes or until liquid is absorbed and rice is tender. Garnish, if desired, with grated Parmesan cheese.