Basmati Rice Pilaf with Toasted Pecans
Basmati rice is famous for its nutty flavor, which some say is reminiscent of popcorn. For a taste of native India, serve this pilaf with skewered chicken kabobs and a sliced cucumber salad.
Ingredients
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2 teaspoons instant chicken bouillon granules
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2 cloves garlic, minced
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2 teaspoons olive oil
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1 cup basmati rice
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2-1/2 cups water
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2 teaspoons finely shredded lemon peel
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4 ounces crimini or white mushrooms, sliced (1-1/2 cups)
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4 green onions, thinly sliced (1/2 cup)
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1/4 cup chopped red sweet pepper
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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2 tablespoons chopped toasted pecans
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Lemon slices (optional)
Directions
1.
Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes.
2.
Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice. Makes 6 side-dish servings.
Nutrition information
Calories 156, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 381 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 0%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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