Vegetable-Mushroom Stuffing

By staceycohentisch

Ingredients

• 2 teaspoons vegetable oil
• 1/4 cup each diced onion, celery, carrot, and green bell pepper
• 1 cup sliced mushrooms (1/4-inch-thick slices)
• 1/4 teaspoon minced fresh garlic
• 1 teaspoon soy sauce
• 1/8 teaspoon pepper
• 2 cups cooked brown rice

Details

Servings 4

Preparation

Step 1

Spray a 1-quart casserole with nonstick cooking spray and set aside. In 9-inch skillet heat oil over medium-high heat; add onion celery; carrot, and green pepper and saute until vegetables are softened. Add mushrooms and garlic cover, and cook stirring occasionally, until mushrooms are- tender, about 5 minutes; stir in soy sauce and pepper. Transfer vegetable mixture to sprayed casserole; add rice and toss to combine. Cover and bake at 35 degree f. Until thoroughly heated, about 15 minutes. Fluff rice with fork arid serve.