Herbed Mushroom and Rice Foil Packs

Ingredients

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

  Preparation

01.

Light the charcoal or gas grill. Cut 4 sheets of heavy-duty foil that are 18 by 12 inches. Use cooking spray to spritz.

02.

Mix the broth, melted butter, brown sugar, garlic, thyme, and salt in a large bowl. When most of the liquid has been absorbed, add the instant rice, mix, and let stand for about 10 minutes. On top of the rice mixture, distribute the mushrooms among the foil sheets in a uniform layer.

03.

Bring up two foil sides so that the edges touch. Fold again, leaving space for heat expansion and circulation, sealing the edges and creating a tight 1/2-inch fold. To seal, fold the other sides.

04.

On a grill set to medium heat, place the packets. Cook 12 minutes while grilling covered. Cook 12 to 14 minutes more, or until rice and mushrooms are cooked, after rotating the packs by half a turn. Take the packs out of the grill and make a big X over the top of each one. Fold the foil back carefully, then top with parsley. Lemon wedges are recommended.

05.

Packs should be placed on a cookie sheet for baking. Vegetables should be baked for 45 to 50 minutes at 375°F, or until soft. Fold the foil back carefully, then top with parsley. Lemon wedges are recommended.

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