A "skinnier" and simple version of a popular classic!
Bring chicken stock, parsley, lemon juice and 1 tablespoon of butter to a boil. Add instant brown rice and stir. Simmer covered for 5 minutes. Remove from heat and stir. Let stand 5 minutes and fluff with fork. Meantime, clean and stem mushrooms and give them a course chop. Add 2 tablespoons of butter to large saute pan. When butter is bubbly and mushrooms and saute for about 3 minutes. Add rice to saute pan with mushrooms and incorporate. Cook to desired consistency or until all liquid is absorbed into rice. I serve this with Caramelized Baked Chicken from this site. Absolutely delicious!
My first try at this recipe produced a little too much liquid so I decreased from 1 3/4 cups liquid to 1 2/3 cups of liquid.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 267 | ||
Calories from Fat: 58 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 76.9mg | 3 % | |
Potassium 339.2mg | 9 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 43.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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