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Brown Rice And Shiitake Pilaf
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- #70939
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 ounce dried shiitake mushrooms
1/2 cup diced celery
2 teaspoons minced garlic
2 cups brown rice
1/2 cup thinly sliced green onion
soy sauce, to taste
black pepper
directions
In a small bowl, soak mushrooms in 2 cups hot water until soft, 20 to 30 minutes.
Lift mushrooms out with a slotted spoon. Cut off and discard stems and slice caps into thin strips. Add enough water to soaking liquid to make 2 cups and set aside.
In a medium saucepan, combine celery, garlic, and 1/4 cup water. Bring to a simmer, covered, over moderate heat and simmer until vegetables are softened, about 5 minutes. Stir in rice, mushrooms, and 2 cups reserved liquid. Bring to a boil over high heat.
Cover and reduce heat to lowest setting. Cook until rice is tender and all liquid has been absorbed, about 45 minutes.
Remove from heat and stir in green onions with a fork. Season to taste with soy sauce and black pepper.
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nutrition data
373 calories, 3 grams fat, 80 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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reviews & comments
December 4, 2009
Brown rice can often be bland, but this recipe was full of flavor and easy to make. Not to mention low in fat since you saute the celery in water, not oil or butter.