Rice With Mushrooms and Pistachios
Published June 13, 1989
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
½ cup finely chopped onions
¼ pound mushrooms, diced, about ⅓ cups
⅓ cup shelled pistachio nuts
1 cup rice
1 ½ cups fresh or canned chicken broth
Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
45 grams carbs; 17 milligrams cholesterol; 305 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 485 milligrams sodium; 7 grams protein; 3 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 onions. Cook briefly, stirring, until wilted. Add mushrooms and cook, stirring, about 2 minutes.
- Step 2
Add nuts and rice and stir to blend. Add broth, salt and pepper and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining 1 tablespoon butter.
Private Notes
Comments
The nuts and onions gave this simple dish extra layers of taste. I used leftover rice and cut the broth amount. Perfect way to use that rice from leftover Chinese food.
Delicious. Rustic looking, flavorful, nuts a nice touch.