Mushroom Rice Pilaf
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Converted white rice||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cubes||2 , crumbled|
|Ground pepper||1⁄4 Teaspoon|
|Dried thyme leaves||1 Dash|
|Chopped fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Boiling water||3 1⁄2 Cup (56 tbs)|
|Chopped parsley||1 Tablespoon|
1 Preheat the oven to 375F.
2 In a 1 1/2-quart flameproof casserole, melt butter.
3 Add in rice and saute, stirring, until lightly browned for about 10 minutes.
4 Add in the bouillon cubes, salt, pepper, thyme, mushrooms and boiling water.
5 Stir well to combine.
6 Cover tightly, and bake, for 40 minutes or until rice is tender and the liquid is absorbed.
7 Fluff up pilaf with a fork.
8 Transfer to a serving platter and serve sprinkled with chopped parsley.
Calories 161 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 562.7 mg23.4%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.33 g1.3%
Sugars 0.3 g
Protein 3 g5.5%
Vitamin A 9% Vitamin C 6.3%
Calcium 7.9% Iron 7.7%
*Based on a 2000 Calorie diet