1/4 cup olive oil
2 medium carrots, peeled and cut into 1/2 inch slices
1 medium onion, peeled and sliced
7 cloves garlic, minced
1/4 teaspoon dried chives
1 teaspoon dried oregano
1/2 teaspoon dried oregano
3 cups water
2 cups uncooked white rice
8 tablespoons butter
3 cups water
2 cups frozen mixed vegetables
1/4 cup dried parsley
1/4 cup unsalted butter
1/2 teaspoon minced garlic
1 (14.5 ounce) can sliced mushrooms
1 (4 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, at room temperature
In a large skillet, heat oil over high heat. Toast carrots and onions in oil about 7 minutes, turning once. Stir in garlic and chives. Grill about 10 minutes, stirring constantly. Gradually stir milk into skillet with carrots and onion, stirring constantly after each addition. Cover heat; stir in rice and stir until grains are coated and all liquid is drained. Stir in water, blending well. Bring to a boil, stirring constantly and waiting until water level reaches 4 inches in height. Boil 5 minutes, stirring every 3 minutes. Reduce heat to medium.
Stir butter, water, mixed vegetables and parsley into skillet with the carrots and onion; cook over medium heat, stirring occasionally, until vegetables are tender and butter melted. Bring to a boil; stir in mushrooms. Heated through.
Combine cream cheese, softened butter, carrots and onions; cook or stir until well blended. Adjust cooking time until necessary.