Confetti Brown Rice

By CarolineNGa

Two cups of leftover cooked veggies work well in place of the frozen veggie mixture. What a great way to clean out your refrigerator!

This satisfying rice dish makes a good filling for warmed flour tortillas. Add some beans and Roll ‘em up.

Ingredients

• 1 tablespoon margarine
• 1/2 cup uncooked brown rice
• 1 1/2 cups sliced fresh mushrooms (4 ounces)
• 2 medium green onions, thinly sliced (2 tablespoons)
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained
• 1 tablespoon lemon juice

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.

2. Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.

Nutrition:
1 Serving Calories100 ( Calories from Fat25 ), Total Fat3g(Saturated Fat1 g,1 % ),Cholesterol0mg0%; Sodium230 mg230 %; Total Carbohydrate18 g18 % (Dietary Fiber3 g3 % ), Protein3g

Exchanges:
1 Starch; 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet. Weight Watchers = 3 pts plus