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3/4 cup uncooked rice
1lb. shitake mushrooms, sliced
2 Tbs. butter or magarine
1 carrot, halved lengthwise, diagonally sliced
1 leek, white and light green parts only, chopped to equal 1/2 cup
1/4 cup white wine
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. garlic powder
2 Tbs. chopped fresh parsley
1. Cook rice according to package directions without added salt and butter using 1 3/4 cups of water.
2. Coat large nonstick skillet with cooking spray while rice is cooking. Heat pan over medium-high heat.
3. Add mushrooms; cook, stirring occasionally, until beginning to soften, 5 minutes.
4. Stir in butter until melted. Add carrot and leet; cook until softened, about 4 minutes.
5. Stir in wine, salt, pepper, thyme, and garlic powder; cook 30 seconds.
6. Stir in rice and parsley.
Per serving: Calories 273, Protein 5g, Cholesterol 16mg, Carbohydrate 50g, Sodium 667mg, Fiber 4g, Sugar 3g. Fat: 7g, Sat. 4g.
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