Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
25 minutes |
4 servings |
1 C rice |
1 Tbsp olive oil
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1 C onion, chopped
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1 C portabella mushrooms, rinsed, halved, then thinly sliced
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½ C celery, rinsed and finely diced
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2 C low-sodium chicken broth
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1 C instant brown rice, uncooked
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¼ C dried parsley
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¼ tsp salt
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Ground black pepper to taste
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|
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Directions
-
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.
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-
2
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Stir in the chicken broth, brown rice, parsley, salt, and pepper. Cover. Bring to a boil over high heat.
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-
3
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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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