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Categories:Viewed: 19 - Published at: 8 years ago
Ingredients
- 1 tablespoon stick margarine
- 3 cups sliced mushrooms (about 8 ounces)
- 1 cup chopped red bell pepper
- 3/4 cup sliced green onions
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 1 (12-ounce) package wild rice blend (such as Uncle Ben's)
- 1/3 cup chopped pecans, toasted
Method
- Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms, bell pepper, onions, and garlic; saute 5 minutes or until vegetables are tender. Set aside; keep warm.
- Combine salt and broth in a large saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Stir in mushroom mixture; cook 1 minute or until thoroughly heated. Stir in pecans.
