Rice and Mushrooms Recipe

Rice and Mushrooms Recipe photo by Taste of Home

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"Don’t count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it’s been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee

This recipe is:

Healthy

Quick

Diabetic Friendly

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Rice and Mushrooms Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1/2 cup chopped celery leaves
2 tablespoons butter
1 pound sliced fresh mushrooms
3 cups uncooked instant rice
3 cups water
4 teaspoons Greek seasoning
1/2 cup chopped pecans, toasted

Directions

In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.
Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans. Yield: 8 servings.

Nutritional Facts 1 cup equals 232 calories, 9 g fat (2 g saturated fat), 8 mg cholesterol, 529 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Mushroom Rice in Light & Tasty June/July 2007, p21