Mushroom Medley Rice
Rev up rice with three tasty combinations, starting with already flavourful floral jasmine or earthy basmati.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 288 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 57 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 6% |
| vit C | 7% |
| folate | 6% |
-
1-1/2 cups (375 mL) jasmine, basmati or other long-grain white rice
1 pkg (14 g) mixed dried mushrooms, hard stems discarded
1 clove garlic, quartered
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) unsalted butter
Preparation:
In saucepan, bring rice, mushrooms, garlic, pepper and 2-1/4 cups (550 mL) water to boil over medium-high heat. Reduce heat, cover and simmer until no liquid remains and rice is tender, about 12 minutes. Discard garlic. Stir in parsley and butter; let stand, covered, for 5 minutes.
Additional Information
- Variations
Ginger and Coriander Rice: Omit mushrooms. Substitute 6 thin slices gingerroot for the garlic and coriander for the parsley.
Bamboo Shoots and Green Onion Rice: Substitute 1 can (8 oz/227 mL) bamboo shoots, sliced, for the mushrooms. Omit garlic and pepper. Substitute 2 green onions, chopped, and 2 tbsp (25 mL) toasted sesame seeds for the parsley.
Source
Canadian Living Magazine: June 2007
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