Ingredients
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3 teaspoons olive oil, divided
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8 ounces cremini mushrooms, sliced
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1 cup long grain white rice
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1 1/2 cups low-sodium vegetable stock
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1/4 cup pine nuts
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1/4 cup dried cherries
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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fresh basil, for garnish
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat 2 teaspoons oil over medium heat in a large oven-safe skillet. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add remaining 1 teaspoon olive oil and the rice; cook, stirring occasionally, until rice is fragrant, about 2 minutes. Stir in stock, pine nuts, cherries, salt, and pepper. Bring to a boil.
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Bake, covered, in the preheated oven until liquid is absorbed, about 17 minutes. Let stand, covered, 5 minutes. Fluff with a fork. Sprinkle with fresh basil.
Nutrition Facts (per serving)
| 127 | Calories |
| 6g | Fat |
| 16g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 127 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 3% |
| Total Sugars 6g | |
| Protein 3g | 5% |
| Vitamin C 2mg | 2% |
| Calcium 18mg | 1% |
| Iron 1mg | 5% |
| Potassium 269mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
