Mushroom-pecan rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 2 | cups | Sliced fresh mushrooms |
| ½ | cup | Thinly sliced green onions |
| 1 | cup | Uncooked brown basmati rice |
| 2 | tablespoons | Uncooked brown basmati rice |
| 1¼ | cup | Water |
| 1 | cup | Beef consomme, undiluted |
| ¼ | cup | Finely chopped pecans, toasted |
| ⅛ | teaspoon | Pepper |
Directions
Coat a saucepan with cooking spray; place over medium-high heat until hot.
Add mushrooms and onions; saute 4 minutes. Stir in rice, water, and consomme, bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
Remove from heat; let stand, covered, 10 minutes. Stir in pecans and pepper; fluff with a fork. Yield: 4 servings (serving size:1 cup).
Per serving: 230 Calories; 3g Fat (11% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 296mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 146 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.