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
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.
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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