Taste of Home
Rice and Mushrooms
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
"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
Ingredients
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1 small onion, finely chopped
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1 celery rib, chopped
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1/2 cup chopped celery leaves
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2 tablespoons butter
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1 pound sliced fresh mushrooms
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3 cups uncooked instant rice
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3 cups water
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4 teaspoons Greek seasoning
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1/2 cup chopped pecans, toasted
Directions
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1.
In a large nonstick skillet, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.
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2.
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.
Nutrition Facts
1 cup: 232 calories, 9g fat (2g saturated fat), 8mg cholesterol, 529mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
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