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Rice and Mushrooms

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Beth McCaw

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 19, 2023

"Don’t count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it’s been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee

Test Kitchen Approved

Rice and Mushrooms

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Yield: 8 servings
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1 small onion, finely chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped celery leaves
  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 3 cups uncooked instant rice
  • 3 cups water
  • 4 teaspoons Greek seasoning
  • 1/2 cup chopped pecans, toasted
Text Ingredients

Directions

  1. In a large nonstick skillet, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.
  2. Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.

Nutrition Facts

1 cup: 232 calories, 9g fat (2g saturated fat), 8mg cholesterol, 529mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
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