Mushroom Rice Pilaf

This pilaf is filled with amazing textures thanks to the addition of sliced water chestnuts.

Ingredients

250 ml or 1 cup long grain rice (uncooked)
30 ml or 2 tbsp butter or margarine
250 ml or 1 cup sliced mushrooms
125 ml or 1/2 cup sliced celery
50 ml or 1/4 cup chopped onion
175 ml or 3/4 cup frozen peas
50 ml or 1/4 cup sliced water chestnuts
250 ml or 1 cup All-Bran Original* cereal

Directions

1. Cook rice according to package directions, using chicken or vegetable broth in place of water if desired.

2. In large skillet, melt butter over medium heat. Add mushrooms, celery and onion. Cook, stirring occasionally until celery is tender-crisp. Stir in peas and water chestnuts. Cook for 1 minute.

3. Stir in cereal and cooked rice. Cover and cook over low heat for about 10 minutes.

Variations:

- Stir in 1 can of cocktail shrimp, or 250 ml (1 cup) chopped cooked chicken or chopped, cooked pork tenderloin.

- Stir in 2 scrambled eggs.

- Replace onion with 50 ml (1/4 cup) chopped green onion, stirred in at the end.

- Top with 50 ml (1/4 cup) toasted sliced almonds or 50 ml (1/4 cup) cashews.

YIELD: 6 servings

PER SERVING:

200 Calories

5 g Protein

39 g Carbohydrate

4.5 g Fat

6 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.