Nutty Vegetable Rice Recipe

Nutty Vegetable Rice Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This is a nutritious and delicious recipe that my family and guests love," writes Kathy Rairigh from Milford, Indiana. "We enjoy it as a side dish to grilled meats."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Nutty Vegetable Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Nutty Vegetable Rice Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

5 25 30

Ingredients

2/3 cup water
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
Dash pepper
1/4 cup uncooked long grain rice
3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
1/4 cup minced fresh parsley
1 green onion, thinly sliced
2 tablespoons chopped pecans, toasted

Directions

In a small saucepan, bring the water, bouillon, salt and pepper to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes.
Stir in the mushrooms, carrot, parsley and onion. Cover and cook for 5-10 minutes or until rice is tender and vegetables are crisp-tender. Sprinkle with pecans. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 162 calories, 6 g fat (1 g saturated fat), trace cholesterol, 386 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Nutty Vegetable Rice in Cooking for 2 Summer 2008, p45