Brown Rice With Mushrooms

YIELD: SERVES 2 

Energy: 425 calories 

Fat: 3.5 grams 

Protein: 15 grams 

Total carbohydrates: 85 grams 

Fiber: 10 grams

Untitled design (14)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

10 ounces white button mushrooms, sliced 

1 cup yellow onion, diced 

2 garlic cloves, minced 

2-inch piece of fresh ginger, grated

1 tablespoon of fresh thyme, chopped

2 cups homemade or low-sodium vegetable broth 

1 cup brown rice, rinsed 

1⁄4 cup green onions, diced (white and green parts) 

Instructions

Sauté half of the mushrooms in a medium pan with 2 tablespoons water over medium heat. Cook the mushrooms for 2 to 3 minutes, or until they are brown. Take the mushrooms out of the pan and set them aside.

Combine the onion, garlic, ginger, and thyme with 2 tablespoons of water. Cook for 2 minutes. Sauté the other half of the mushrooms for 3 to 4 minutes or until they are brown.

Stir in the broth and rice, scraping up any browned bits from the bottom of the pot. Cover and cook over low heat for 45 to 50 minutes, or until the broth is absorbed and the rice is al dente. Mix in the reserved mushrooms, top with the green onions, and serve.

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