Mushroom Rice
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown rice
cooked |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| ¼ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown rice
cooked |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 59 | ml |
margarine
|
|
Directions
Melt margarine.
Over medium heat sauté mushrooms until soft.
Add green onions and sauté briefly.
Stir in cooked rice and salt and pepper to taste and heat through.
