Roasted Herbed Brown Rice With Beans Recipe
Ingredients
| 1 cup long-grain brown rice, uncooked | ||
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried marjoram | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Bay leaves | 2 | |
| Water | 1/2 Cup (16 tbs) | |
| Low-sodium chicken broth | 2 Can (10oz), undiluted | |
| Salt | 1/4 Teaspoon | |
| Cannellini beans | 2 Cup (16 tbs), drained | |
| 3/4 cup seeded, diced tomato | ||
| 1/4 cup plus 2 tablespoons sliced green onions | ||
| 3/4 cup nonfat sour cream | ||
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.
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.
Chef
