- 1/4 cup butter
- 1 cup medium grain rice
- 1/2 pound sliced baby portobello mushrooms
- 6 green onions, chopped
- 2 garlic cloves, minced
- 1 cup water
- 4 teaspoons beef base
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter. When butter is hot, cook and stir rice until lightly browned, 3-5 minutes. Press cancel. Add mushrooms, green onions and garlic. In a small bowl, whisk water and beef base; pour over rice mixture.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. If desired, serve with additional green onions.
2/3 cup: 209 calories, 8g fat (5g saturated fat), 20mg cholesterol, 519mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat.