Brown and Wild Rice Medley Recipe

4.5 3
Brown and Wild Rice Medley Recipe
Brown and Wild Rice Medley Recipe photo by Taste of Home
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Brown and Wild Rice Medley Recipe

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4.5 3
Publisher Photo
“I got the idea for this dish at a Mongolian restaurant here in Bogota. It's a versatile recipe as you can add any vegetable or amount of vegetables you want.” Sharon Fleming - Bogota, Colombia
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 package (6.7 ounces) mushroom-flavored brown and wild rice mix
  • 1 large onion, chopped
  • 1 cup cut fresh green beans (1/2-inch pieces)
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 2 medium carrots, shredded
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup slivered almonds, toasted

Directions

In a large saucepan, cook rice mix according to package directions, omitting butter.
Meanwhile, in a large nonstick skillet, saute onion and green beans in oil for 2 minutes. Add the mushrooms, carrots and pepper; saute 3-5 minutes longer or until vegetables are tender. Add vegetables and almonds to cooked rice; stir until blended. Yield: 8 servings.
Originally published as Brown and Wild Rice Medley in Healthy Cooking June/July 2008, p42

Nutritional Facts

3/4 cup: 135 calories, 4g fat (0 saturated fat), 0 cholesterol, 325mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 1 package (6.7 ounces) mushroom-flavored brown and wild rice mix
  • 1 large onion, chopped
  • 1 cup cut fresh green beans (1/2-inch pieces)
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 2 medium carrots, shredded
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup slivered almonds, toasted
  1. In a large saucepan, cook rice mix according to package directions, omitting butter.
  2. Meanwhile, in a large nonstick skillet, saute onion and green beans in oil for 2 minutes. Add the mushrooms, carrots and pepper; saute 3-5 minutes longer or until vegetables are tender. Add vegetables and almonds to cooked rice; stir until blended. Yield: 8 servings.
Originally published as Brown and Wild Rice Medley in Healthy Cooking June/July 2008, p42

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