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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetable Rice Pilaf
Vegetables & Side Dishes
Contributed by: Michael Rettemnier
  • 11â�„3 cups water
  • 1 tsp. chicken bouillon granules
  • 1â�„2 cup long grain rice
  • 11â�„2 cups sliced fresh mushrooms
  • 11â�„4 cups shredded carrots
  • 1â�„2 cup water
  • 1â�„2 cup chopped fresh parsley
  • 1â�„3 cup thinly sliced green onions
  • 1â�„4 tsp. pepper
  • 1â�„4 cup chopped pecans, toasted
Combine 11�3 cups water and bouillon granules in a medium saucepan; bring to a boil and add rice. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed and rice is tender. Add mushrooms, carrots, water, parsley, green onions and pepper to rice and stir well. Cover and cook over low heat five minutes. Sprinkle with toasted pecans before serving.
Yields 81�2-cup servings. Calories per serving: 82; carbs: 13.2 g.; protein: 1.8 g.; fat: 2.7 g.; cholesterol: 0 mg.; fiber: 1.4 g.; sodium: 112 mg.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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