Wild Rice with Mushrooms and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup wild rice, uncooked |
1 cup canned low-sodium chicken broth, undiluted |
butter-flavored vegetable cooking spray |
1 teaspoon reduced-calorie margarine |
1 tablespoon chopped celery |
1 cup sliced fresh mushrooms |
1 tablespoon chopped green onions |
1 tablespoon chopped water chestnuts |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons slivered almonds, toasted |
Directions:
1. Combine rice and broth in a saucepan. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until rice is tender, stirring occasionally. Drain; set aside.
2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery; cook, stirring constantly, 1 minute. Add mushrooms and next 4 ingredients; cook, stirring constantly, 2 minutes or until vegetables are tender. Add vegetable mixture and almonds to rice; toss gently.
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