Creamy Rice w Broccoli & Mushrooms - Does NOT taste Low Cal!

jesslaur75

This is only 212 cal per serving and is a 4 serving recipe.

Oil - Vegetable, canola, 1 tbsp
Broccoli - Raw, 1 cup, chopped
Laughing Cow - Light Garlic and Herb Light Cheese Wedge 08.13.10, 2 wedge
the Laughing Cow - Original Creamy Swiss Wedge, 1 wedge (21g)
Onions - Raw, 0.5 cup, chopped
Great Value - 1% Low Fat Milk, 1 Cup
Generic - King Trumpet (Oyster) Mushrooms, 1 ounces
Parsley - Raw, 0.5 cup
Lemon juice - Raw, 0.25 lemon yields
Rice - White, long-grain, regular, cooked, 2 cup
Morton - Sea Salt, 1 teaspoon

So, I cook the rice separately in water. The way I cook rice is like pasta so I don't have to worry about measurements. As long as you have one cup of rice and a bunch of water, you'll cook up two cups of rice.

In a separate pan put the vegetable on low/med heat. Then put in the onion, add 1/4 tsp of salt. Dice the garlic, add it and 1/4 tsp of salt, stir. Cut up the broccoli, add it and 1/4 tsp of salt, stir. Cut up the mushroom, add it and 1/4 tsp of salt stir. You want to make sure each vegetable, except the garlic is cut about the same size to ensure everything cooks evenly. That's also why I suggest when to put in and chop up the ingredients as well.

By this time, the rice should be cooked, so drain it and put it back in the pot. Put all of the other ingredients on the list in the pot as well and stir.

Finished!

daj150

That looks awesome. Can't wait to try it!!

jesslaur75

Btw, the reason I salt the way I do is to build the flavors. It's a chefs trick I learned from my husband.