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Rice and Mushrooms

 Rice and Mushrooms
"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
8 ServingsPrep/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.
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.