With their assertive flavors, the dried cherries, pecans, and mushrooms in this dish pair well with poultry or game. You can also use this recipe to make a vegetarian stuffing for baked winter squash, such as butternut.
Recipe information
Yield
serves 6, 3/4 cup per serving
Ingredients
Preparation
Step 1
In a large saucepan, stir together the water, rice, cherries, and salt. Bring to a boil over high heat, 3 to 5 minutes. Reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender.
Step 2
Meanwhile, in a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom. Cook the mushrooms, bell pepper, and fennel seeds for about 7 minutes, or until the bell pepper is soft, stirring occasionally.
Step 3
In a medium bowl, stir together the rice, mushroom mixture, and pecans.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 191
Step 6
Total Fat: 4.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.0g
Step 10
Monounsaturated: 2.5g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 102mg
Step 13
Carbohydrates: 34g
Step 14
Fiber: 2g
Step 15
Sugars: 4g
Step 16
Protein: 4g
Step 17
Dietary Exchanges
Step 18
2 Starch
Step 19
1/2 Fat
