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Mushroom-Rice Salad
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Mushroom-Rice Salad

15 Min(s)
5 Min(s) Prep
10 Min(s) Cook
This warm rice dish, flavored with onion and studded with mushrooms, slivered almonds and green peas, makes a versatile side dish.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. butter or margarine
1 small onion, chopped
1 can (14-1/2 oz.) beef broth
1 cup frozen peas
1 can (4-1/2 oz.) sliced mushrooms, undrained
1/4 cup PLANTERS Slivered Almonds
2 cups instant white rice, uncooked
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Let's Make It
1
Melt butter in 2-qt. saucepan. Add onions; cook and stir until crisp-tender.
2
Add broth, peas, mushrooms and almonds; stir. Bring to boil.
3
Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.
Kitchen Tips
Tip 1
Substitute
Substitute 1 can (14-1/2 oz.) chicken broth for the beef broth.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 360mg
16%
Total Carbohydrates 30g
11%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 6g
12%
Vitamin A
10%
Vitamin C
8%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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