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Roasted Herbed Brown Rice With Beans Recipe
|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)|
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
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.