Tweet
Ingredients:
2 cups brown rice
32 ounces (2 cans) chicken broth(IC friendly)
8 ounces Mixed Fresh Mushrooms (Button, ****ake, Cremini, etc.)
1/2 cup un-salted pecans(if can tolerate or use Almonds )
1 tbs. Olive Oil
Heat chicken broth to boiling in a large saucepan. Add rice and cook according to package directions, until tender and all of the broth is absorbed, about 45- minutes.
Meanwhile, chop pecans and then set aside.
Slice mushrooms into strips. Heat olive oil in a saucepan until hot but not smokings. Add mushrooms and nuts and cook until mushrooms are lightly browned.
Combine hot cooked rice with mushroom mixture, season to taste with salt and pepper(if can tolerate) and serve immediately.
2 cups brown rice
32 ounces (2 cans) chicken broth(IC friendly)
8 ounces Mixed Fresh Mushrooms (Button, ****ake, Cremini, etc.)
1/2 cup un-salted pecans(if can tolerate or use Almonds )
1 tbs. Olive Oil
Heat chicken broth to boiling in a large saucepan. Add rice and cook according to package directions, until tender and all of the broth is absorbed, about 45- minutes.
Meanwhile, chop pecans and then set aside.
Slice mushrooms into strips. Heat olive oil in a saucepan until hot but not smokings. Add mushrooms and nuts and cook until mushrooms are lightly browned.
Combine hot cooked rice with mushroom mixture, season to taste with salt and pepper(if can tolerate) and serve immediately.
