Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort.
—Stacy Mullens, Gresham, OR
Takes: 25 min. • Makes: 6 servings
1 pkg. (6.6 oz.) rice pilaf mix with toasted almonds
1 Tbsp. butter
11/2 cups fresh or frozen peas
1 cup sliced baby portobello mushrooms
Prepare pilaf according to the package directions. In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, about 6-8 minutes. Stir in rice.
2/3 cup: 177 cal., 6g fat (2g sat. fat), 10mg chol., 352mg sod., 28g carb. (3g sugars, 3g fiber), 5g pro. Diabetic exchanges: 2 starch, 1/2 fat.