Mushroom-chive pilaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Minced fresh onion |
| 1 | Garlic clove; minced | |
| 2 | cups | Low-salt chicken broth |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | cup | Uncooked basmati rice |
| ¼ | cup | Chopped chives |
| ¼ | cup | Thinly sliced green onions |
| 8 | ounces | Mushrooms; chopped |
Directions
1. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic, and saute 2 minutes. Add broth, salt, and pepper. Bring to a boil; add rice. Cover, reduce heat, and simmer 35 minutes. Remove from heat; let stand 5 minutes. Stir in chives, green onions, and mushrooms.
Yield: 6 servings (serving size: 1 cup).
Recipe submitted by Linda Kent-Jansons, San Jose, CA.
CALORIES 161 (18% from fat); FAT 3.2g (sat 0.5g, mon 1.9g, poly 0.4g); PROTEIN 4.1g; CARB 29.1g; FIBER 1.2g; CHOL 0mg; IRON 2.3mg; SODIUM 226mg; CALCIUM 20 mg.
WW- 3 points.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, October 1997 Posted to MC-Recipe Digest by John Pellegrino Date: Wednesday, April 15, 1998 5:32 PM on Apr 15, 1998