This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It is a miracle if you can find true friends, and it is a miracle if you have enough food to eat, and it is a miracle if you get to spend your days and evenings doing whatever it is you like to do, and the holiday season - like all the other seasons - is a good time not only to tell stories of miracles, but to think about the miracles in your own life, and to be grateful for them, and that's the end of this particular story."
-Lemony Snicket, The Lump of Coal
The great thing about this recipe is that it is two side dishes in one – rice and veggies. It can make your holiday meal so much easier by making one side dish rather than two. If it is just two of you for an intimate meal, this lets you focus more on the meal than cooking itself.
You can, of course, use dried herbs that you like best in place of the marjoram and thyme – rosemary (about a teaspoon), sage (about 1 1/2 teaspoons) or basil and oregano (about a teaspoon each).
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 cup||brown rice|
|1/2 tsp||salt (divided)|
|1 tsp||olive oil|
|1 small||white onion (diced)|
|2||ribs celery (diced)|
|8 ounces||crimini mushrooms (sliced)|
|1/4 cup||dried unsweetened cranberries|
|1/4 cup||pecans (roughly chopped)|
|1 tsp||dried marjoram|
|1/2 tsp||dried thyme|
Place the water in a saucepan over medium-high heat and add the rice and 1/4 teaspoon salt.
Stir and bring to a boil, then reduce heat to simmer and cover halfway.
Cook about 25 minutes or until all of the water is cooked away. Do not stir the rice while cooking.
While the rice is cooking place the olive oil in a large skillet over high heat.
Add the onion and celery and sauté, stirring constantly, for 2 minutes.
Add the mushrooms, cranberries, and pecans and sauté, still stirring constantly, until the mushrooms are browned (10 minutes). Do not let the onions brown, however.
Add the marjoram and thyme and stir well.
When the rice is done add it to the pan with the mushroom mixture.
Add the remaining 1/4 teaspoon salt. Stir well and serve.
Serving size: about 2 cups
|Calories 266||Calories from Fat 67|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat <1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 45g||14%|
|Dietary Fiber 4g||15%|
|Vitamin A 2%||Vitamin C 7%|
|Calcium 7%||Iron 9%|
|Vitamin K 11 mcg||Potassium 507 mg|
|Magnesium 86 mg|