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    Basmati Rice with Corn and Pesto


    Source of Recipe


    Cooking Light

    * Exported from MasterCook *

    Basmati Rice with Corn and Pesto

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Grains

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 teaspoons olive oil
    2 cups mushrooms -- sliced
    1 cup green onions -- sliced
    2 cups uncooked basmati rice
    3/4 cup water
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 cans chicken broth (14-1/2 oz each)
    -- fat-free and less-sodium
    1 package frozen whole-kernel corn -- thawed and drained
    -- (10 oz)
    3 tablespoons Classic Pesto*

    *See separate recipe (sauce category).

    Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onions; saute 3 minutes. Add rice; saute 2 minutes. Add water, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

    Stir in corn. Cover and cook 5 minutes. Remove from heat; stir in Classic Pesto.

    Yield: 8 servings (serving size: 3/4 cup).

    Source:
    "Cooking Light Magazine, Sept 2002"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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