- Prep time 10 minutes
- Total time 1 hour
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan over medium heat, stir butter and shallots for 1 minute. Add mushrooms; cook, stirring occasionally, for 5 minutes. Stir in rice, mixing well. Add broth; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until rice is tender and liq- uid has almost completely evaporated, about 45 minutes.
Meanwhile, in bowl, cover dried fruit with sherry, if using, or 1/4 cup hot water. Let soak for about 30 minutes; drain. Add to cooked rice mixture. Stir in pistachios, parsley, maple syrup and lemon juice until mixture is heated through, about 3 minutes. Season with salt and pepper.
Nutritional facts Per serving: about
- Iron 1.4 mg
- Fibre 4 g
- Sodium 445 mg
- Sugars 26 g
- Protein 7 g
- Calories 315
- Total fat 12 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 45 g
