1-1/3 cups brown rice1 tablespoon butter, divided1-1/2 cups chopped fresh mushrooms1-1/4 cups finely chopped celery1/4 cup finely chopped onion1-1/4 cups hot water1/3 cup chopped pecans3/4 teaspoon salt1/4 teaspoon dried marjoram1/4 teaspoon pepper1/8 teaspoon rubbed sage1/8 teaspoon dried thymeDirections

In a nonstick skillet, saute rice in half of the butter until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining butter until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.Yield: 6 servings.Nutritional Facts

One serving (2/3 cup) equals 149 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 340 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.