Mushroom Rice Pilaf
This pilaf is filled with amazing textures thanks to the addition of sliced water chestnuts.
Ingredients
- 250 ml or 1 cuplong grain rice (uncooked)
- 30 ml or 2 tbspbutter or margarine
- 250 ml or 1 cupsliced mushrooms
- 125 ml or 1/2 cupsliced celery
- 50 ml or 1/4 cupchopped onion
- 175 ml or 3/4 cupfrozen peas
- 50 ml or 1/4 cupsliced water chestnuts
- 250 ml or 1 cupAll-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.
