April 8th, 2012
Recipe courtesy of CanolaInfo .
Cook rice according to package directions. Meanwhile, heat a large nonstick skillet over medium high heat until hot. Add the walnuts and cook 2-3 minutes or until fragrant, stirring frequently. Set aside on separate plate.
Using the same skillet, add 1 tsp of the canola oil; swirling to coat the bottom. Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 minutes. Add corn, bell peppers and poultry seasoning and sauté for 5 minutes or until vegetables are just tender. Remove from heat, cover to keep warm.
Drain rice, shaking off excess liquid and add to the mushroom mixture, stir in walnuts, salt and black pepper. Drizzle the remaining 2 tsp oil over all and toss gently.
Nutrients per serving: 135 calories, 7 g fat, 3 g protein, 17 g carbohydrates, 2 g fibre.