Wild Rice with Mushrooms
Wild rice has more texture than white rice, and looks much prettier. This easy recipe is great for a fancy meal.
Serves: Serves: 6
- 1/2 cup wild rice
- 1 cup brown rice
- 3 1/4 cups nonfat chicken broth, divided
- 1 1/2 cups chopped onions
- 2 teaspoons minced garlic
- 2 cups chopped mushrooms
- 2 cups diced red bell pepper
- 1/4 cup low-sodium soy sauce
- Combine wild rice, brown rice and 3 cups chicken broth in medium saucepan; bring to a boil over high heat. Reduce heat to low, cover and simmer until liquid is absorbed, 40 to 45 minutes.
- Spray nonstick skillet with cooking spray; add 1 to 2 tablespoons chicken broth to skillet and heat over medium-high heat.
- Add onions and garlic; cook, stirring frequently, until onions are softened.
- Add mushrooms and bell pepper; cook, stirring frequently, until vegetables are tender. Pour soy sauce over vegetables and mix well.
- Add vegetable mixture to rice and mix well.
- Spoon rice mixture into microwave-safe bowl; cover with plastic wrap and refrigerate until ready to serve.
- Allow rice to stand at room temperature 15 to 20 minutes before reheating. If mixture seems a bit dry, add a little chicken broth. Microwave on High 4 to 5 minutes, until heated through.
- Red bell peppers are an excellent source of vitamin C and beta-carotene, as well as beta-cryptoxanthin, another antioxidant carotenoid.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.