For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!
- 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
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 calories, 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.