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Brown Rice Hot Dish

By: Dolores Kastello

"Dolores Kastello of Waukesha, Wisconsin enhances instant brown rice with celery, onion, mushrooms, seasonings and chopped pecans. With its stuffing-like flavor, this fluffy rice dish makes a perfect accompaniment for chicken or turkey."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/3 cups instant brown rice
1 tablespoon butter or stick margarine, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme

Directions

In a nonstick skillet, saute rice in half of the butter until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining butter until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

Footnotes

Nutritional Analysis: One serving (2/3 cup) equals 149 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 340 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.