When the oven is jam-packed with your holiday fixings, this stovetop pilaf will be a godsend.
1 tablespoon stick margarine
3 cups sliced mushrooms (about 8 ounces)
1 cup chopped red bell pepper
3/4 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon salt
3 (10 1/2-ounce) cans low-salt chicken broth
1 (12-ounce) package wild rice blend (such as Uncle Ben's)
1/3 cup chopped pecans, toasted
How to Make It
Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms, bell pepper, onions, and garlic; sauté 5 minutes or until vegetables are tender. Set aside; keep warm.
Combine salt and broth in a large saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Stir in mushroom mixture; cook 1 minute or until thoroughly heated. Stir in pecans.