Brown Rice with Pineapple and Shiitake Mushrooms - 3 pts xp

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Brown Rice with Pineapple and Shiitake Mushrooms - 3 pts

 

Recipe By :The New American Plate, revised edition, American Institute of

Cancer Research

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup long grain brown rice or brown basmati

rice

1 cup water

1 Tbsp. canola oil

1/2 medium red bell pepper -- diced

8 Shiitake mushrooms -- stems removed, and diced

1 cup chopped green onions

1/2 cup crushed canned pineapple -- drained

 

 

Bring water to a boil. Add brown rice, bring to boil again, then cover and

reduce heat to low simmer. Cook rice for 45 minutes or until all water is

absorbed.

 

While rice is cooking, sauté red pepper and shiitake mushrooms in canola oil for

3 minutes. Add green onion and pineapple. Continue to sauté for one more minute.

 

Using fork, add rice to vegetables in pan. Cook, breaking up rice and stirring,

until well combined and hot. Serve immediately.

 

 

If desired, enhance the flavor of the pineapple by " caramelizing. " In a nonstick

pan over high heat, stir well-drained pineapple until slightly golden (about

5-10 minutes).

 

 

Makes 4 servings.

 

Nutritional Information: Per serving: 166 calories, 4 g total fat (<1 g

saturated fat), 30 g carbohydrate, 3 g protein, 3 g dietary fiber, 12 mg sodium.

 

The New American Plate, revised edition, American Institute of Cancer Research

 

Source:

" American Institute Cancer Research, aicr.org "

S(Formatted by Chupa):

" 030105 "

Copyright:

" 2005 AICR "

 

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Per Serving (excluding unknown items): 63 Calories; 4g Fat (45.8% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0