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Nutty Vegetable Rice

"This is a nutritious and delicious recipe that my family and guests love," writes Kathy Rairigh from Milford, Indiana. "We enjoy it as a side dish to grilled meats."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2/3 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup uncooked long grain rice
  • 3/4 cup sliced fresh mushrooms
  • 1 medium carrot, shredded
  • 1/4 cup minced fresh parsley
  • 1 green onion, thinly sliced
  • 2 tablespoons chopped pecans, toasted


  • In a small saucepan, bring the water, bouillon, salt and pepper to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes.
  • Stir in the mushrooms, carrot, parsley and onion. Cover and cook for 5-10 minutes or until rice is tender and vegetables are crisp-tender. Sprinkle with pecans.
Nutrition Facts
3/4 cup: 162 calories, 6g fat (1g saturated fat), 0 cholesterol, 386mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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  • mkfrazier
    Nov 20, 2016

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    Jun 30, 2008

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