Diabetic Cooking

Sides

Wild & Brown Rice with Exotic Mushrooms

Advertisement

Ingredients

  • 1 2/3 cups packaged unseasoned brown and wild rice blend
  • 6 cups water
  • 1/2 ounce dried porcini or morel mushrooms
  • 3/4 cup boiling water
  • 2 tablespoons margarine
  • 8 ounces cremini (brown) or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced green onions

Directions

Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Yield: 8 servings. Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 175, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g

Exchanges per serving: 2 Bread/Starch, 1 Fat.


Copyright Diabetic Cooking.