Recipe by PaulaG
This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.
Top Review by noway
Wonderful side dish! I made my own brown and wild rice mix by mixing 1/4 c wild rice with 3/4 c brown rice. I used fresh shiitake mushrooms but omitted the scallions (personal preference), and it still had plenty of flavor. Thanks Paula for another keeper! Made for ZWT6.
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups vegetable stock
- 2 cups sliced shiitake mushrooms
- 1 cup brown and wild rice mix
- 6 tablespoons sliced almonds
- 1 teaspoon butter
- 1 bunch scallion, trimmed and thinly sliced
- fresh ground pepper
Directions See How It's Made
- Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
- Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
- Drain any remaining liquid and transfer the rice to a serving bowl.
- While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
- Transfer to a plate and allow to cool.
- If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
- Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
- Add the scallion mixture, almonds and pepper to the rice.
- Stir to mix thoroughly and adjust seasonings as necessary for personal taste.