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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A very tasty rice side dish :) Ingredients:
4 tablespoons butter (can use oil) |
3 cups sliced mushrooms (about 8-oz) |
1 cup chopped red bell pepper |
1 green onion, chopped |
1 -2 tablespoon minced garlic |
1/2 teaspoon fresh ground black pepper |
3 (10 1/2 ounce) cans chicken broth (low-sodium is good to use) |
1 (12 ounce) package wild rice (uncle ben's is good) |
salt (to taste) |
1/3 cup chopped pecans |
Directions:
1. In a large saucepan melt the butter over med-high heat.
2. Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
3. Add the broth to a large saucepan; bring to a boil.
4. Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed.
5. Season with salt to taste and more black pepper if desired.
6. Stir in mushroom mixture; cook 1 minute, or until thoroughly heated.
7. Stir in pecans.
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