Roasted Herbed Brown Rice With Beans
|Long grain brown rice||1 Cup (16 tbs), uncooked|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Dried whole basil||1 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Dried marjoram||1 Teaspoon (Whole)|
|Garlic||2 Clove (10 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Canned low sodium chicken broth||21 Ounce, undiluted (2 Cans, 10.5 Ounce Each)|
|Canned cannellini beans||2 Cup (32 tbs), drained|
|Seeded diced ripe tomato||3⁄4 Cup (12 tbs)|
|Sliced green onions||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Non fat sour cream||3⁄4 Cup (12 tbs)|
Place rice in a 9-inch square baking pan.
Bake at 350° for 30 minutes or until rice is browned, stirring occasionally.
Combine mushrooms and next 7 ingredients in a large skillet.
Bring to a boil; cover, reduce heat, and simmer 12 minutes or until vegetables are tender.
Stir in reserved rice, chicken broth, and salt.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Remove and discard bay leaves.
Stir in beans; cook over medium heat 2 to 3 minutes or until thoroughly heated.
Spoon mixture evenly onto individual serving plates.
Top each serving with 2 tablespoons diced tomato, 1 tablespoon green onions, and 2 tablespoons sour cream.