Mushroom and Pecan Rice Recipe



Mushroom and Pecan Rice Recipes

Ingredients :

1/2 cup Chicken Stock or 1 stock cube in 1/2 cup water

6 mushrooms, sliced

4 spring onions (shallots), cut into 1cm (1/2 in) lengths

2 tbsp chopped pecan nuts

2 cups cooked brown or basmati rice

Method :

Heat chicken stock in large pan or wok. Cook mushrooms and onions in stock for 3-4 minutes. Add nuts and rice and toss while heating through. Serve hot or chill and serve cold.

This filling dish has the complex carbohydrate we need. It's also wonderfully quick to prepare. Try using walnuts or pine nuts instead of pecan nuts. If you decide to use onions in place of the spring onions (shallots), then add a tablespoon of chopped parsley as well.

Serves 4 - 6


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