Brown Rice with Pineapple and Mushrooms
contributed by our friends at the AICR
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This side dish, contributed by our friends at the AICR, is really a tasty way to enjoy the benefits of long grain brown rice as well as wild rice and other veggies. |
Brown rice has six times more fiber and significantly more potassium, magnesium and vitamin B-6 than white rice. It is also rich in phytochemicals. Brown rice with pineapple and mushrooms , in case we forgot to mention it, is just plain delicious! In fact brown rice, when cooked with almost any variety of veggies or even fruit, makes for a very satisfying side dish and can go with most entreés!
Brown Rice with Pineapple and Mushrooms
Ingredients
1 1/4 cups water
1/4 cup wild rice
1/4 long grain brown rice
1/2 cup chopped carrots
8 large white mushrooms, coarsely chopped
1 tablespoon canola oil (we used eevo)
1 cup chopped green onions
1/2 cup crushed canned pineapple, drained
How we make it
Bring water to a boil in a medium saucepan.
Add wild rice and brown rice and return to a boil.
Reduce heat to low, cover and simmer for about 45 minutes
or until water is absorbed.
In the meantime, sauté carrots and mushrooms in the oil for
about 3 minutes.
Add green onions and pineapple and sauté another minute or two.
Using a fork, add the rice to the vegetables in the pan.
Cook, breaking up rice with fork and stirring until well combined and hot.
Serve immediately.
Makes 4 servings.
Per serving: 148 calories, 4g total fat, < 1g saturated fat, 25g carbohydrates,
4g protein, 2g dietary fiber, 19mg sodium.
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