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Savory Bran Rice Pilaf

Diabetic.Foodie's picture
  Long grain brown rice 1⁄2 Cup (8 tbs)
  Chicken bouillon cube 1
  Margarine 1⁄4 Cup (4 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced and drained
  Water chestnuts 1⁄4 Cup (4 tbs), sliced
  All bran cereal 1 Cup (16 tbs) (Kellogg's)
  Ground sage 1⁄4 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Pepper 1 Dash
  Water 1⁄2 Cup (8 tbs)

Cook rice according to package directions, adding bouillon cube instead of the salt and butter called for in the directions.
While rice is cooking, melt margarine in a large skillet.
Stir in onion, celery, mushrooms and water chestnuts.
Cook over medium heat, stirring occasionally, until celery is almost tender.
Gently stir in the cooked rice, cereal, sage, basil, pepper and water.
Cover and cook over very low heat about 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 918 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1291.1 mg53.8%

Total Carbohydrates 116 g38.6%

Dietary Fiber 13.9 g55.8%

Sugars 11 g

Protein 14 g28.9%

Vitamin A 70.4% Vitamin C 146.9%

Calcium 15.1% Iron 152.6%

*Based on a 2000 Calorie diet

Savory Bran Rice Pilaf Recipe