Pecan Rice Stuffing
1 cup chopped onion
1 cup sliced mushrooms
1 cup brown rice, uncooked
1 tsp vegetable oil
2 cups chicken broth
1 small tart red apple, cored & chopped
3 Tbsp chopped pecans
1 tsp poultry seasoning
Preheat oven to 350 degrees. Meanwhile, heat a large Dutch oven or
ovenproof pan over medium high heat. Add the oil and saute the onions
and mushrooms until they are golden, about 3 minutes. Add the remainder
of the ingredients, bring to a boil, cover and bake in the oven until the
rice has absorbed the liquid, about 30 minutes. Remove from oven, allow to
stand for about 5 minutes and then fluff with a fork. Serve hot.
Serves 6. Each 3/4 cup serving: 185 calories, 5 g fat, .5 g saturated fat,
8 mg cholesterol, 84 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein.
Diabetic exchange: 2 bread.
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