How To Make This Crunchy Mushroom Rice By Dr. Tina Marcantel
- 1 16 oz. bag Lundberg Wild Blend or Kashi rice*
- 3/4 to 1 cup slivered almonds
- 1 carton baby portabella mushrooms (or regular size)
- Salt or Creole seasoning (I like Tony Chachere’s)
- 1 tablespoon canola oil
*These contain a variety of whole grain rices that are high in protein and fiber per serving and very tasty.
Cook rice. Sauté mushrooms in canola oil. Mix cooked rice, mushrooms, and almonds together. Season to taste.