Mushroom Rice
Light & Tasty
"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
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
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.