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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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When the oven is jam-packed with your holiday fixings, this stovetop pilaf will be a godsend. Ingredients:
1 tablespoon stick margarine |
3 cups sliced mushrooms (about 8 ounces) |
1 cup chopped red bell pepper |
3/4 cup sliced green onions |
2 garlic cloves, minced |
1/2 teaspoon salt |
3 (10 1/2-ounce) cans low-salt chicken broth |
1 (12-ounce) package wild rice blend (such as uncle ben's) |
1/3 cup chopped pecans, toasted |
Directions:
1. Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms, bell pepper, onions, and garlic; sauté 5 minutes or until vegetables are tender. Set aside; keep warm.
2. Combine salt and broth in a large saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Stir in mushroom mixture; cook 1 minute or until thoroughly heated. Stir in pecans.
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