Tangy Rice

Ingredients

• ¾ cup rice
• 1 ½ cups water
• 2 medium carrots, scraped and sliced 1/4 inch thick
• 4 large mushrooms, sliced
• 5 tablespoons pine nuts
• 1 tablespoon balsamic vinegar
• 2 teaspoons sesame oil
• 2 to 3 tablespoons chopped fresh cilantro, optional

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    324 calories; 13 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 37 milligrams sodium

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

Preparation

1. Combine rice with water in a heavy-bottomed pot. Bring to boil, then reduce heat to a simmer and cook for a total of 17 minutes.
2. Ten minutes before rice is done, add the carrots to the rice and continue cooking; five minutes later add the mushrooms.
3. When rice is cooked, stir in pine nuts, vinegar and sesame oil, and stir well. Serve topped with cilantro, if desired.

20 minutes