Mushroom Medley Rice
This recipe makes 4 servings
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 |
- Portion size: 4
Rev up rice with three tasty combinations, starting with already flavourful floral jasmine or earthy basmati.
Ingredients
- 1-1/2 cups 1-1/2cupsjasmine rice or basmati rice
- 1 pkg 1pkgmixed dried mushroomdried mushrooms, hard stems discarded
- 1 1garlic clovegarlic cloves, quarted
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupchopped fresh parsley
- 1 tbsp 1tbspunsalted 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
