Veggie Mushroom Rice

By bakers_delight85

This goes well with a variety of meats and main dishes. Or, add a green salad and a loaf of bread for a meatless main dish.

Ingredients

• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 small sweet red pepper, chopped
• 1/4 cup chopped celery
• 1 Tbsp. 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 tsp. rubbed sage
• 1 tsp. dried parsley flakes
• 1 tsp. dried thyme
• 3/4 tsp. salt
• 1/8 tsp. pepper

Details

Servings 7

Preparation

Step 1

In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add the 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 degrees F for 45-50 minutes or until rice is tender.
One serving (3/4 cup) = 154 calories, 2g fat, 1g fiber, 3g protein