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Jasmine Rice With Lemon And Mushrooms

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Ingredients

Adjust Servings:
2 tablespoons butter
1 garlic clove, minced
2 1/2 cups jasmine rice, cold cooked
1/2 medium onion, coarse chopped
2 tablespoons bell peppers, fine dice
1/4 teaspoon dried tarragon
1/2 teaspoon sea salt
1 1/2 cups mushrooms, sliced
1 tablespoon lemon peel, slivered
2 tablespoons lemon juice

Nutritional information

495.3
Calories
58 g
Calories From Fat
6.5 g
Total Fat
3.8 g
Saturated Fat
15.3 mg
Cholesterol
341.9 mg
Sodium
98.1 g
Carbs
4 g
Dietary Fiber
1.4 g
Sugars
9 g
Protein
178g
Serving Size

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Jasmine Rice With Lemon And Mushrooms

Features:
    Cuisine:

    A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Jasmine Rice With Lemon and Mushrooms, A great way to use cold, cooked rice I’ve never made this with other types of rice, but a basmati-type of rice would work too


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    Steps

    1
    Done

    Melt Butter in Saut Pan.

    2
    Done

    Add Garlic and Saut 'til Fragrant, Approximately 2 Minutes.

    3
    Done

    Add Onions and Peppers and Fry 1 Minute.

    4
    Done

    Add Tarragon and Salt.

    5
    Done

    Add Mushrooms and Saut Until Heated.

    6
    Done

    Add Cooked Rice to Pan and Gently Combine. Don't Break Up All the Rice Clumps.

    7
    Done

    When Warmed Through, Add the Lemon Peel and Juice.

    8
    Done

    Stir Gently and Serve.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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