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  • Savory Brown Rice

This savory, rich side dish is great with steak, pork, and chicken dishes

Recipe Source: Deliciously Healthy Dinners


  • 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

Photograph of the completed recipe.
calories 246
Total fat 5 g
Saturated fat 1 g
Cholesterol 2 mg
Sodium 221 mg
Total fiber 4 g
Protein 7 g
Carbohydrates 43 g
Potassium 314 mg


  • 1
    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.

  • 2
    Stir in the chicken broth, brown rice, parsley, salt, and pepper.  Cover.  Bring to a boil over high heat.

  • 3
    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.

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