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With fresh mushrooms and a nice blend of seasonings, this rice recipe complements any meat you serve as a main course. Best of all, it cooks in one pot for a no-hassle dish.—Alcy Thorne, Los Molinos, California
This recipe is:
Diabetic Friendly
Nutritional Analysis: One 3/4-cup serving equals 96 calories, trace fat (0 saturated fat), 0 cholesterol, 63 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable.
Originally published as Baked Mushroom Rice in Taste of Home December/January 1996, p44
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Reviewed on Oct. 27, 2008 by carollachman
This is quite tasty. I used brown rice and had to adjust the time, though, and add another 20-30 minutes.
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