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Roasted Red Pepper Pilaf

Recipe Link: http://communities.msn.com/NewtonNJHighSchoolClassof52

List of Ingredients




1 cup instant white rice
1 cube reduced-sodium chicken bouillon
2 tablespoons margarine
1 cup sliced mushrooms
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 cup roasted red peppers, drained and sliced


Recipe



1 In a medium saucepan, prepare rice according to package directions, adding bouillon cube to water when it comes to a boil.

2 While rice is cooking, in a medium nonstick skillet, melt margarine over medium heat. Add mushrooms, garlic, oregano, and black pepper. Cook, stirring frequently, until mushrooms soften, about 2 minutes.

3 Stir in red peppers. Cook, covered, stirring occasionally, until mushroom and pepper mixture is heated through, about 2 minutes.

4 Place rice on a serving platter. Spoon mushroom and pepper mixture over rice.

From “Healthy Meals in Minutes”, 1995

Variation: Use regular or instant brown rice instead of white rice, and use beef bouillon instead of chicken.

Serves 4
Calories 189
Fat 6 g
Cholesterol 1 mg
Sodium 829 mg