Veggie Mushroom Rice

ChubbyBunny

Ingredients:

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/4 cup chopped celery
1 tablespoon canola oil
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1-1/4 cups uncooked long grain rice
2-1/2 cups water
1-1/2 teaspoons rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon pepper

Directions:
In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil.

Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender.

Yield: 7 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 260 mg
Carbohydrate: 30 g
Fiber: 1 g
Protein: 3 g

ChubbyBunny

Ingredients:

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/4 cup chopped celery
1 tablespoon canola oil
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1-1/4 cups uncooked long grain rice
2-1/2 cups water
1-1/2 teaspoons rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon pepper

Directions:
In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil.

Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender.

Yield: 7 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 260 mg
Carbohydrate: 30 g
Fiber: 1 g
Protein: 3 g