.
Ingredients:
1 cup quick brown rice
3/4 envelope soup mix
2 tablespoons butter or
margarine
1 (4 ounce) can sliced mushrooms,
drained
1/2 cup coarsely chopped
walnuts
2 tablespoons fresh parsley
1/2 cup shredded sharp cheddar
cheese
Instructions:
Cook the brown rice using
package directions, adding the soup mix and omitting the salt. Heat the
butter in a small saucepan until melted. Add the mushrooms, walnuts and
parsley. Sauté until bubbly. Stir the mushroom mixture into the
rice. Add the cheese and mix well. Let stand, covered, for 5 minutes before
serving.
Nutrition Facts:
Amount Per Serving:
Calories 231
Fat 14 g, Cholesterol 0
mg,
Sodium 616 mg,
Quantity:
Serves 6
Courtesy Of:
Pampered Chef
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