Celery Mushroom Rice Medley Recipe
WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make.
-Estelle Stimel, Conway, Arkansas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 teaspoon salt
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup butter cubed
- pinch pepper
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green pepper
- 1/2 teaspoon rubbed sage
- 2-1/2 cups cooked rice
- Carbohydrate 4.10383924836642 g
- Cholesterol 20.3354166666667 mg
- Fat 7.80153901571847 g
- Fiber 1.13149974272012 g
- Protein 0.99272143876648 g
- Saturated Fat 4.89458837960281 g
- Serving Size 1 1 serving (80g)
- Sodium 72.5275402646028 mg
- Sugar 2.9723395056463 g
- Trans Fat 0.573014639003969 g
- Calories 87 calories
Directions In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through. Yield: 6 servings. Originally published as Vegetable Rice Medley in Reminisce July/August 1998, p45 Nutritional Facts 1 serving (3/4 cup) equals 172 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 392 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
