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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a nutritious and delicious recipe that my family and guests love, writes Kathy Rairigh from Milford, Indiana. We enjoy it as a side dish to grilled meats. Ingredients:
2/3 cup water |
1/2 teaspoon chicken bouillon granules |
1/8 teaspoon salt |
dash pepper |
1/4 cup uncooked long grain rice |
3/4 cup sliced fresh mushrooms |
1 medium carrot, shredded |
1/4 cup minced fresh parsley |
1 green onion, thinly sliced |
2 tablespoons chopped pecans, toasted |
Directions:
1. In a small saucepan, bring the water, bouillon, salt and pepper to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes.
2. Stir in the mushrooms, carrot, parsley and onion. Cover and cook for 5-10 minutes or until rice is tender and vegetables are crisp-tender. Sprinkle with pecans. Yield: 2 servings.
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