Roasted Herbed Brown Rice With Beans Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Long grain brown rice1 Cup (16 tbs), uncooked
 Sliced fresh mushrooms3 Cup (48 tbs)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Dried whole basil1 Teaspoon
 Dried whole oregano1 Teaspoon
 Dried marjoram1 Teaspoon (Whole)
 Garlic2 Clove (10 gm), minced
 Bay leaves2
 Water1⁄2 Cup (8 tbs)
 Canned low sodium chicken broth21 Ounce, undiluted (2 Cans, 10.5 Ounce Each)
 Salt1⁄4 Teaspoon
 Canned cannellini beans2 Cup (32 tbs), drained
 Seeded diced ripe tomato3⁄4 Cup (12 tbs)
 Sliced green onions6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Non fat sour cream3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1724 Calories from Fat 113

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 15.7 mg

Sodium 954.6 mg39.8%

Total Carbohydrates 334 g111.2%

Dietary Fiber 53 g211.9%

Sugars 20.8 g

Protein 82 g163.5%

Vitamin A 130.3% Vitamin C 156.5%

Calcium 89.5% Iron 148.3%

*Based on a 2000 Calorie diet

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.
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