| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice, Rice cooker | 4 | Servings | ||
INGREDIENTS
| 2 | T | Olive Oil Or Butter |
| 1 | c | Sliced Mushrooms |
| 2 | T | Fresh Oregano, minced |
| 1 | c | Brown Rice |
| 4 | c | Water |
| 1/2 | t | Salt, optional |
INSTRUCTIONS
Saute 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 <kirkland@gj.net> on Jan 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 299.6mg
Potassium: 107.1mg
Carbohydrates: 42.3g
Fiber: 4.2g
Sugar: <1g
Protein: 3.9g