Nutty Vegetable Rice Recipe

5 2
Nutty Vegetable Rice Recipe
Nutty Vegetable Rice Recipe photo by Taste of Home
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Nutty Vegetable Rice Recipe

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5 2
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 2 servings.
Originally published as Nutty Vegetable Rice in Cooking for 2 Summer 2008, p45

Nutritional 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.

  • 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
  1. 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.
  2. 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. Yield: 2 servings.
Originally published as Nutty Vegetable Rice in Cooking for 2 Summer 2008, p45

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