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Vegetables and Side Dishes: Ma Honey’s Spiced Mushroom Pecan Rice


Nonstick cooking spray
1 C. finely chopped shiitake or other mushrooms
3/4 C. apple juice
1 (3 inch) cinnamon stick, broken in half
1/4 tsp. salt
3 whole allspice
3/4 C. uncooked white basmati rice
1/4 C. finely chopped pecans, toasted
3 T. minced fresh chives or green onions


Spray 5 (5 oz.) custard cups or molds with cooking spray; set aside. Spray heavy medium saucepan with cooking spray; heat over medium-high heat until hot. Add mushrooms; cook and stir 5 minutes or until tender. Stir 3/4 C. water, apple juice, cinnamon sticks, salt and allspice into saucepan; bring to a boil over high heat. Stir in rice; cover. Reduce heat to medium-low. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove saucepan from heat. Remove cinnamon sticks and allspice; discard. Stir pecans and chives into saucepan. Spoon rice mixture evenly into prepared cups; pack down with back of spoon. Let stand 5 minutes; unmold onto serving plates. Serve immediately. Garnish as desired.

Serves: 5

Exchanges or food group servings: 1 1/2 STARCH, 1/2 VEG, 1 FAT

Nutrients per serving: CALS 172; PROTEIN 3.5g; CARBS 30g; FIBER 1g; TOT FAT 4.7g; SAT FAT 0.5g; SODIUM 122mg

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