Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

247 calories; calories from fat 14%; fat 3.7g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.6g; protein 7.2g; carbohydrates 46.5g; fiber 2.2g; cholesterol 1mg; iron 2.7mg; sodium 367mg; calcium 52mg.
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