Rice and Mushrooms

Name: Rice and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
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

"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

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.

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.

Originally published as Annie Ruth's Rice in Light & Tasty June/July 2007

Reviews

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Average Rating:

gabiheide

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!
KaylaG

Feb 18, 2011

So yummy.