Chicken-Mushroom-Rice Toss

Chicken-Mushroom-Rice Toss
Photo by Randy Mayor


  • 2 cups thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces)
  • 2 teaspoons bottled minced garlic
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon bottled ground fresh ginger
  • 1 ½ cups chopped cooked chicken breast (about 9 ounces)
  • + 2 more ingredients
    • 1/3 cup chopped green onions
    • 1 tablespoon rice vinegar

Bring the broth to a boil in a medium saucepan. Add rice; cook uncovered, 10 minutes. Drain rice in a colander over a bowl, reserving 1/4 cup broth; set the rice and broth aside. While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar...

View full recipe at My Recipes


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