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"My husband, Steve, and I were experimenting one night, tossing together things we both like," writes Marianne Bauman from Modesto, California, "and we created this recipe. It’s a wonderful side because it turns out moist and flavorful every time—with no worry about burning, and goes with a wide variety of entrees!”
Nutritional Facts 3/4 cup equals 225 calories, 4 g fat (trace saturated fat), 0 cholesterol, 674 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Baked Mushroom Rice Pilaf in Cooking for 2 Summer 2007, p45
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Reviewed on Jan. 25, 2012 by PrincessPeanut
This is DELICIOUS. I frequently use fresh mushrooms and change it up with pistachios instead of almonds.
Reviewed on Nov. 17, 2010 by scrapo
Very Very Good!
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