Basmati Rice with Corn and Pesto

Ordinary rice gets a kick from mushrooms and pesto - perfect served alongside beef or roasted chicken.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 14%
  • Fat: 3.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.2g
  • Carbohydrate: 46.5g
  • Fiber: 2.2g
  • Cholesterol: 1mg
  • Iron: 2.7mg
  • Sodium: 367mg
  • Calcium: 52mg

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

Preparation

  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.
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