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Ingredients
¾ cup rice
1 ½ cups water
2 medium carrots, scraped and sliced ¼ inch thick
4 large mushrooms, sliced
5 tablespoons pine nuts
1 tablespoon balsamic vinegar
2 teaspoons sesame oil
2 to 3 tablespoons chopped fresh cilantro, optional
Nutritional analysis per serving (3 servings)
46 grams carbs; 325 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 2 grams fiber; 37 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice with water in a heavy-bottomed pot. Bring to boil, then reduce heat to a simmer and cook for a total of 17 minutes.
- Step 2
Ten minutes before rice is done, add the carrots to the rice and continue cooking; five minutes later add the mushrooms.
- Step 3
When rice is cooked, stir in pine nuts, vinegar and sesame oil, and stir well. Serve topped with cilantro, if desired.
Private Notes