'1/2 pound of mushrooms'
'Small onion'
'30 grams of butter or margarine'
'Salt and pepper to taste'
'1 to 2 soup spoons of lemon juice'
'200 grams of rice'
'1/2 liter of chicken broth (made with tablets)'
'1 soup spoon of chopped fresh parsley'
'1/2 pound of mushrooms'
'Small onion'
'30 grams of butter or margarine'
'Salt and pepper to taste'
'1 to 2 soup spoons of lemon juice'
'200 grams of rice'
'1/2 liter of chicken broth (made with tablets)'
'1 soup spoon of chopped fresh parsley'
'Clean the mushrooms, or use canned ones.'
'Cut off the top and bottom of each mushroom.'
'Slice the mushrooms into thin pieces.'
'Chop the small onion.'
'Fry the butter until it becomes translucent.'
'Add the mushrooms, salt, pepper, and lemon juice
Let it simmer slowly for 10 minutes.'
'To freeze, let it cool and place in a container.'
'Wrap the chopped parsley in aluminum foil and place on top.'
'Close the container tightly and refrigerate.'
'To reheat, place a pot with some broth over low heat.'
'Add the rice and hot broth, and cook for 20 minutes.'
'Add the mushrooms and parsley.'
