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Rice and Mushrooms

"Don’t count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it’s been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1 small onion, finely chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped celery leaves
  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 3 cups uncooked instant rice
  • 3 cups water
  • 4 teaspoons Greek seasoning
  • 1/2 cup chopped pecans, toasted


  • In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.
  • Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.
Nutrition Facts
1 cup: 232 calories, 9g fat (2g saturated fat), 8mg cholesterol, 529mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
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Average Rating:
  • gabiheide
    Apr 14, 2014

    This was very easy, quick and a great way to use up extra items in the refrigerator. I used cooked rice, omitting the water. I made my own greek spice, added fresh cut up spinach, toasted pine nuts along with pecans in a pan. As we ate we added a bit of soy sauce. It was delicious!

  • KaylaG
    Feb 18, 2011

    So yummy.