This rice takes only minutes to prepare then steams to tenderness while you make the Prosciutto Pesto Pork and Roasted Cherry Tomatoes For Two. Store the leftover dried mushrooms in a resealable plastic bag for another use, such as risotto, spaghetti sauce or stew.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
Soak mushrooms in 1/2 cup (125 mL) boiling water until softened, about 10 minutes. Remove with slotted spoon; coarsely chop. Strain water through coffee filter–lined sieve; set aside.In saucepan, heat oil over medium heat; cook carrot, onion, garlic, salt, thyme and mushrooms, stirring often, until carrot is softened, about 4 minutes.
Add rice, stirring to coat. Add chicken stock and reserved mushroom water; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Stir in pine nuts and parsley.
Nutritional facts Per serving: about
- Sodium 174 mg
- Protein 6 g
- Calories 303.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 51.0
- Vitamin C 10.0
