Rice With Mushrooms and Pistachios
Published February 12, 1985
- Total Time
- 20 minutes
- Rating
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Ingredients
2 tablespoons butter
½ cup finely chopped onions
¼ pound fresh mushrooms, cut into small dice, about 1 ⅓ cups
⅓ cup shelled pistachio nuts
1 cup rice
1 ½ cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 11 milligrams cholesterol; 203 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 323 milligrams sodium; 5 grams protein; 2 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
Heat 1 tablespoon of the butter in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
- Step 2
Add the nuts and rice and stir to blend. Add the broth, salt and pepper and stir. Cover and simmer exactly 17 minutes.
- Step 3
Uncover and stir in the remaining butter.
Private Notes