Tangy Rice
- Total Time
- 20 minutes
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Ingredients
- ¾cup rice
- 1½cups water
- 2medium carrots, scraped and sliced ¼ inch thick
- 4large mushrooms, sliced
- 5tablespoons pine nuts
- 1tablespoon balsamic vinegar
- 2teaspoons sesame oil
- 2 to 3tablespoons chopped fresh cilantro, optional
Nutritional analysis per serving (3 servings)
325 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 7 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice with water in a heavy-bottomed pot. Bring to boil, then reduce heat to a simmer and cook for a total of 17 minutes.
- Step 2
Ten minutes before rice is done, add the carrots to the rice and continue cooking; five minutes later add the mushrooms.
- Step 3
When rice is cooked, stir in pine nuts, vinegar and sesame oil, and stir well. Serve topped with cilantro, if desired.
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