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Basmati Rice with Corn and Pesto

Yield 8 servings (serving size: 3/4 cup)
Ordinary rice gets a kick from mushrooms and pesto - perfect served alongside beef or roasted chicken.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 2 cups uncooked basmati rice
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (10-ounce) package frozen whole-kernel corn, thawed and drained
  • 3 tablespoons Classic Pesto

Nutrition Information

  • calories 247
  • caloriesfromfat 14 %
  • fat 3.7 g
  • satfat 0.8 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 7.2 g
  • carbohydrate 46.5 g
  • fiber 2.2 g
  • cholesterol 1 mg
  • iron 2.7 mg
  • sodium 367 mg
  • calcium 52 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onions; sauté 3 minutes. Add rice; sauté 2 minutes. Add water, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

  2. Stir in corn. Cover and cook 5 minutes. Remove from heat; stir in Classic Pesto.