Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
Rice with Mushrooms
Rice with Mushrooms
Prep Time
5 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 1/4 cup chopped green pepper
- 2 tablespoons chopped onion
- 2 teaspoons butter
- 1 can (7 ounces) mushroom stems and pieces, drained
- 2/3 cup water
- 1/3 cup uncooked long grain rice
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon salt
- Dash pepper
Directions
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts
3/4 cup: 183 calories, 4g fat (2g saturated fat), 11mg cholesterol, 973mg sodium, 31g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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