Rice With Mushrooms and Pistachios

Ingredients

• 2 tablespoons butter
• ½ cup finely chopped onions
• ¼ pound fresh mushrooms, cut into small dice, about 1 1/3 cups
• ⅓ cup shelled pistachio nuts
• 1 cup rice
• 1 ½ cups fresh or canned chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    325 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 16 milligrams cholesterol; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat 1 tablespoon of the butter in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
2. Add the nuts and rice and stir to blend. Add the broth, salt and pepper and stir. Cover and simmer exactly 17 minutes.
3. Uncover and stir in the remaining butter.

20 minutes