Recipe - Mushroom-Pecan Rice

Vegetable cooking spray
2 cup Sliced fresh mushrooms
One half cup Thinly cut or sliced up green onions
1 cup Uncooked brown basmati rice
2 tablespoon Uncooked brown basmati rice
1 One fourth cup Water
1 cup Beef consomme, undiluted
One fourth cup Finely chopped pecans,
toasted
1/8 teaspoon Pepper

Coat a saucepan with cooking spray; place over mediumhigh heat until hot.
Add mushrooms and onions; saute 4 minutes. Stir in rice, water, and
consomme, bring to a boil. Cover, reduce heat, and simmer 45 minutes or
until liquid is absorbed.

Remove from heat; let stand, covered, 10 minutes. Stir in pecans and
pepper; fluff with a fork. Yield: 4 servings (serving size:1 cup).

Per serving: 230 Calories; 3g Fat (11% calories from fat); 5g Protein; 46g
Carbohydrate; 0mg Cholesterol; 296mg Sodium

Recipe by: Cooking Light, Nov/Dec 1994, page 146

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.