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Roasted Herbed Brown Rice With Beans

Diet.Chef's picture
Ingredients
  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
  Bay leaves 2
  Water 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 21 Ounce, undiluted (2 Cans, 10.5 Ounce Each)
  Salt 1⁄4 Teaspoon
  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)
Directions

Place rice in a 9-inch square baking pan.
Bake at 350° for 30 minutes or until rice is browned, stirring occasionally.
Set aside.
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.

Recipe Summary

Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Bean

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