Rice Mingle |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup uncooked brown rice | 1 teaspoon salt | 3 cups boiling water |
| 1/2 cup uncooked regular rice | 1 pimiento, diced | 1/4 cup chopped pecans or pistachio nuts |
| 1 | Stir brown rice and salt into boiling water in large heavy saucepan; cover; simmer 20 minutes. |
| 2 | Stir in regular rice; cover again; simmer stirring once or twice with a fork, 15 to 20 minutes longer, or until rices are tender and water is absorbed. |
| 3 | Stir in pimiento and nuts; heat, shaking pan gently, 1 to 2 minutes to dry and fluff rice. |