Rice and Mushrooms Recipe

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Rice and Mushrooms Recipe
Rice and Mushrooms Recipe photo by Taste of Home
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Rice and Mushrooms Recipe

Read Reviews
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Publisher Photo
"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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Mushroom Rice in Light & Tasty June/July 2007, p21

Nutritional 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.

  • 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
  1. 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.
  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. Yield: 8 servings.
Originally published as Mushroom Rice in Light & Tasty June/July 2007, p21

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Reviews forRice and Mushrooms

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gabiheide User ID: 2041755 151683
Reviewed Apr. 14, 2014

"This was very easy, quick and a great way to use up extra items in the refrigerator. I used cooked rice, omitting the water. I made my own greek spice, added fresh cut up spinach, toasted pine nuts along with pecans in a pan. As we ate we added a bit of soy sauce. It was delicious!"

MY REVIEW
KaylaG User ID: 4763684 78281
Reviewed Feb. 18, 2011

"So yummy."

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