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Walnut-Mushroom Rice
Source: dLife

Sauteed vegetables combined with brown rice and topped with walnuts and parmesan cheese.

Prep Time: 5 minutes
Cook Time: 28 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 103.9
Total Carbs 16.9 g
Dietary Fiber 1.2 g
Sugars 1.3 g
Total Fat 2.5 g
Saturated Fat 0.6 g
Unsaturated Fat 1.0 g
Potassium 159.0 mg
Protein 3.7 g
Sodium 197.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
1 cup  fresh chopped onion
1 each  medium garlic cloves
2 cup  fresh mushrooms
2 cup  low sodium chicken broth
1 cup  long grain brown rice
2 tbsp  chopped walnuts
2 tbsp  grated Parmesan cheese
2 tbsp  chopped parsley
0 1/4 tsp  salt
  1. To prepare, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; cook 3 minutes, stirring frequently.
  2. Add garlic and mushrooms; cook 5 minutes; stirring frequently.
  3. Add broth; bring to a boil. Stir in rice; cover, reduce heat and simmer 20-25 minutes or until broth is absorbed and rice is tender.
  4. Stir in walnuts, cheese, parsley, and salt.
  5. Serve immediately.

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