Try this Brown Rice with Fresh Oregano and Mushrooms recipe, or contribute your own.
Suggest a better descriptionSaute mushrooms and fresh oregano in olive oil or butter in nonstick pan for 1 minute. Remove from pan; reserve. Saute rice in same pan, stirring constantly, until rice is well coated, about 2 minutes. Combine rice with water and salt in steaming pan; cover and steam until rice is done, 40 to 45 minutes. Toss reserved mushrooms with hot rice. Serve immediately. Variations: * Any fresh herb such as basil, thyme, cilantro or a combination can be used. * For a nuttier texture, uncooked rice can also be toasted in a preheated 350 degree oven. Spread rice on a cookie sheet and toast, stirring occasionally, 8 to 10 minutes until golden. Steam rice in the usual way. * Vary ingredients as you would in any rice. NOTES : Brown rice is high in nutrients. Sauteing it in olive oil or butter before steaming intensifies its nutty flavor. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 266 | ||
Calories from Fat: 75 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 207mg | 5 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 41.2g | ||
Protein 4.7g | 7 % | |
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: 266
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