Rice With Mushrooms and Pistachios
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- Ā½cup finely chopped onions
- Ā¼pound mushrooms, diced, about ā cups
- ā cup shelled pistachio nuts
- 1cup rice
- 1Ā½cups fresh or canned chicken broth
- Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
305 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 485 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Heat 1 tablespoon of the butter in a saucepan and add onions. Cook briefly, stirring, until wilted. Add mushrooms and cook, stirring, about 2 minutes.
- Step 2
Add nuts and rice and stir to blend. Add broth, salt and pepper and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining 1 tablespoon butter.
Private Notes
Comments
The nuts and onions gave this simple dish extra layers of taste. I used leftover rice and cut the broth amount. Perfect way to use that rice from leftover Chinese food.
Delicious. Rustic looking, flavorful, nuts a nice touch.