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Hi...
I served this for dinner last night along with the baked parmesan chicken. This rice is really good and very colorful with the red and green peppers. This recipe makes A LOT!! If there is only a couple of you, I would maybe only make half of the recipe....we will be eating this for awhile!
It would be a great dish to take to a potluck dinner.
Enjoy!
hugs,
peg
Veggie Mushroom Rice
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
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
Recipe source: Taste of Home’s Healthy Cooking Magazine, April/May 2009, submitted by Tammy Condit of League City, Texas
http://www.tasteofhome.com/recipes/Veggie-Mushroom-Rice
I served this for dinner last night along with the baked parmesan chicken. This rice is really good and very colorful with the red and green peppers. This recipe makes A LOT!! If there is only a couple of you, I would maybe only make half of the recipe....we will be eating this for awhile!
It would be a great dish to take to a potluck dinner.
Enjoy!
hugs,
peg
Veggie Mushroom Rice
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
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
Recipe source: Taste of Home’s Healthy Cooking Magazine, April/May 2009, submitted by Tammy Condit of League City, Texas
http://www.tasteofhome.com/recipes/Veggie-Mushroom-Rice