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quick brown rice and mushroom pilaf
2 tablespoons olive oil
1 small onion, chopped
1/4 cup celery, chopped
1 1/2 cups sliced mushrooms
1 (14.5 ounce) can chicken broth
2 cups Minute® Brown Rice, uncooked
1/2 cup chopped walnuts, toasted
2 tablespoons fresh parsley, chopped
Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.
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