Nutty Vegetable Rice

By Hester

Ingredients

• 2/3 cup water
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup uncooked long grain rice
• 3/4 cup sliced fresh mushrooms
• 1 medium carrot, shredded
• 1/4 cup minced fresh parsley
• 1 green onion, thinly sliced
• 2 tablespoons chopped pecans, toasted

Preparation

Step 1

1. In a small saucepan, bring the water, bouillon, salt and pepper to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes.

2. Stir in the mushrooms, carrot, parsley and onion. Cover and cook for 5-10 minutes or until rice is tender and vegetables are crisp-tender. Sprinkle with pecans.


139 Calories