Savory Pecan Rice

• 2 cups water
• 1 7-ounce package pecan rice or 1 cup other uncooked aromatic rice
• 1/4 cup dried cherries (about 1 ounce)
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 8 ounces presliced fresh button mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon fennel seeds or 1 teaspoon dried thyme, crumbled
• 1/4 cup chopped pecans (about 1 ounce)

1. In a large saucepan, stir together the water, rice, cherries, and salt.
2. Bring to a boil over high heat, 3 to 5 minutes.
3. Reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender.
4. Meanwhile, in a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom.
5. Cook the mushrooms, bell pepper, and fennel seeds for about 7 minutes, or until the bell pepper is soft, stirring occasionally.
6. In a medium bowl, stir together the rice, mushroom mixture, and pecans.
7. (Per Serving)
8. Calories: 191
9. Total Fat: 4.5g
10. Saturated: 0.5g
11. Trans: 0.0g
12. Polyunsaturated: 1.0g
13. Monounsaturated: 2.5g
14. Cholesterol: 0mg
15. Sodium: 102mg
16. Carbohydrates: 34g
17. Fiber: 2g
18. Sugars: 4g
19. Protein: 4g
20. Dietary Exchanges
21. 2 Starch
22. 1/2 Fat

water, pecan rice, dried cherries, salt, olive oil, fresh button mushrooms, red bell pepper, fennel seeds, pecans

Taken from www.epicurious.com/recipes/food/views/savory-pecan-rice-375659 (may not work)