Mushroom-pecan rice

Yield: 4 Servings

Measure Ingredient
\N \N 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

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.

Similar recipes