Wild Rice and Mushroom Pilaf
In a large saucepan heat oil over med-high heat. Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
Add the broth to a
large saucepan; bring to a boil. Add rice; cover, reduce heat and simmer
for 25 minutes, or until liquid is absorbed. Season with salt to taste
and more black pepper if desired. Stir in mushroom mixture; cook 1 minute,
or until thoroughly heated.
Per Serving (with almonds): 255 Calories; 9g Fat (28.2% calories from fat); 1g Saturated Fat; 13g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
Per Serving (with no almonds): 220 Calories; 6g Fat (20.9% calories from fat); 1g Saturated Fat; 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
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