Almost anything can be in a rice pilaf, so add peas and portobello mushrooms for a burst of color and a variety of textures.
—STACY MULLENS GRESHAM, OR
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 package (6.6 ounces) rice pilaf mix with toasted almonds
1 tablespoon butter
1 1/2 cups fresh or frozen peas
1 cup sliced baby portobello mushrooms
1. Prepare pilaf according to the package directions.
2. In a large skillet, heat butter over medium heat. Add the peas and mushrooms; cook and stir 6-8 minutes or until tender. Stir in the rice.
PER SERVING 2/3 cup equals 177 cal., 6 g fat (2 g sat. fat), 10 mg chol., 352 mg sodium, 28 g carb., 3 g fiber, 5 g pro. Diabetic Exchanges: 2 starch, 1/2 fat.