Brown Rice and Vegetables

Serves 6

2 Member Ratings

Whole-grain brown rice, sautéed vegetables ... topped with shredded cheese. Spice it up and add chopped cilantro and green chile peppers.

Ingredients:

1	cup	River^® Whole Grain Brown Rice
2		medium carrots, thinly sliced lengthwise
1	cup	fresh mushrooms, quartered
1	cup	cooked, black beans, rinsed and drained
1	can	(8 oz.) whole kernel corn, drained
1	cup	vegetable broth
1/3	cup	parsley, chopped
1/4	cup	green onion, chopped
1/4	tsp	garlic salt
1/2	tsp	lemon pepper
1/2	cup	reduced-fat shredded cheddar cheese

Directions:

Prepare rice according to package directions.

In a medium skillet, combine next 5 ingredients; simmer until vegetables are tender (about 10 minutes). Fold in cooked rice, parsley, green onions, garlic salt and lemon pepper. Top with shredded cheese.

To Spice it Up!! … Add chopped cilantro and one 4.5 ounce can drained green chile peppers.

Calories: 218 /serving

Total fat: 2 g

Sat. fat: 1 g

Trans fat: 0 g

Cholesterol: 2 mg

Sodium: 337 mg

Carbohydrates: 41 g

Fiber: 6 g

Protein: 9 g

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Comments & Reviews:

	CharleeBrown19 - 12/4/2011 4:28:24 PM
I omitted the cheese, garlic salt and lemon pepper and added 2 t. garam masala. Definitely a keeper recipe!
	Trudygirl - 9/21/2010 1:13:26 PM
LOVED IT! The only change I did was not add the cheese. If you add chicken you got a complete meal!!!

Brown Rice is an excellent source of whole grains.

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Brown Rice and Vegetables

Ingredients:

Directions: