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savory<br />
Prep time: 10 minutes<br />
brown rice Cook time: 25 minutes<br />
this savory, rich side dish is great with steak, pork, and chicken dishes<br />
1 Tbsp olive oil<br />
1 C onion, chopped<br />
1 C portabella mushrooms, rinsed,<br />
halved, then thinly sliced<br />
½ C<br />
celery, rinsed and finely diced<br />
2 C low-sodium chicken broth<br />
1 C instant brown rice, uncooked<br />
¼ C<br />
¼ tsp<br />
dried parsley<br />
salt<br />
Ground black pepper to taste<br />
1 In a 4-quart saucepan, warm olive oil over medium<br />
heat. Add onion, mushrooms, and celery. Cook and<br />
stir for 5–7 minutes, until all vegetables are soft, but<br />
not brown.<br />
2 Stir in the chicken broth, brown rice, parsley, salt,<br />
and pepper. Cover. Bring to a boil over high heat.<br />
3 Reduce heat to medium. Cook according to brown<br />
rice package directions, about 5–10 minutes. Drain<br />
off any excess liquid. Fluff with a fork. Serve<br />
immediately.<br />
side dishes grain<br />
yield:<br />
4 servings<br />
serving size:<br />
1 C rice<br />
each serving provides:<br />
calories 246<br />
total fat 5 g<br />
saturated fat 1 g<br />
cholesterol 2 mg<br />
sodium<br />
221 mg<br />
total fiber<br />
protein<br />
carbohydrates<br />
potassium<br />
4 g<br />
7 g<br />
43 g<br />
314 mg<br />
deliciously healthy dinners<br />
121
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