Wild Rice and Mushroom Pilaf
The perfect side dish for any meal.

Servings: 8

• 3 tablespoons olive oil
• 3 cups sliced button mushrooms
• 1 cup chopped red bell peppers
• 1 green onion, sliced
• 1-2 tablespoon minced garlic
• 1/2 teaspoon fresh ground black pepper
• 3 - 10.5 ounce cans fat-free chicken broth
• 1 - 12 ounce package wild rice
• Salt (to taste)
• 1/3 cup slivered almonds, toasted (optional)

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.
Stir in pecans.

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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