Ingredients:
- 1 (4 oz) can button mushrooms, drained ( may use fresh , but saute a while in butter or olive oil before adding to release the moisture.)
Directions:
- Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
- Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
- Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot - if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.24 Kcal (755 kJ) | ||
| Calories from fat | 153.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.01g | 26% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 11% | |
| Sodium | 637.79mg | 27% | |
| Potassium | 221.75mg | 5% | |
| Total Carbs | 4.33g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.04 Kcal (515 kJ) | ||
| Calories from fat | 104.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 26% | |
|---|---|---|---|
| Cholesterol | 23.22mg | 11% | |
| Sodium | 435.38mg | 27% | |
| Potassium | 151.37mg | 5% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.44g | 3% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 2.26g | 7% | |
| Vitamin C | 6.8mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 50.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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