Dolores Kastello of Waukesha, Wisconsin enhances instant brown rice with celery, onion, mushrooms, seasonings and chopped pecans. With its stuffing-like flavor, this fluffy rice dish makes a perfect accompaniment for chicken or turkey.
INGREDIENTS
* 1-1/3 cups instant brown rice * 1 tablespoon butter or stick margarine, divided * 1-1/2 cups chopped fresh mushrooms * 1-1/4 cups finely chopped celery * 1/4 cup finely chopped onion * 1-1/4 cups hot water * 1/3 cup chopped pecans * 3/4 teaspoon salt * 1/4 teaspoon dried marjoram * 1/4 teaspoon pepper * 1/8 teaspoon rubbed sage * 1/8 teaspoon dried thyme
SERVINGS 6 CATEGORY Side Dish METHOD Baked PREP 10 min. COOK 25 min. TOTAL 35 min.
DIRECTIONS
In a nonstick skillet, saute rice in half of the butter until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining butter until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2/3 cup) equals 149 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 340 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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