| a bowl of savory brown rice |
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
1 Tbsp. Olive oil
1 C onion, chopped
1 C portabella mushrooms, rinsed, halved, then thinly sliced
½ C celery, rinsed
and finely diced
2 C low-sodium chicken broth
1 C instant brown rice, uncooked
¼ C dried parsley
¼ tsp. Salt
Ground black pepper to taste
Method of preparation
In a 4-quart saucepan, warm olive oil over medium heat. Add onion, mushrooms, and celery. Cook and stir for 5-7 minutes, until all
vegetables are soft, but not brown.
Stir in the chicken broth, brown rice, parsley, salt, and
pepper. Cover. Bring to a boil over high heat.
Reduce heat to medium.
Cook according to brown rice package directions, about 5-10
minutes. Drain off any excess
liquid. Fluff with a fork. Serve immediately.
Yield: 4 servings
Serving size: 1 C rice
Each serving provides
| calories | 246 |
| total fat | 5 g |
| saturated fat | 1 g |
| cholesterol | 2 g |
| sodium | 221 mg |
| total fiber | 4 g |
| Protein | 7 g |
| Carbohydrates | 43 g |
| potassium | 314 mg |
