Recipe

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• 1 cup quick-cooking brown rice
• 1 1/4 cups vegetable broth
• 2 tsp butter or margarine
• 1 cup chopped onion (about 1 large)
• 2 cups small broccoli florets
• 1 (8-oz) package sliced mushrooms
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp minced garlic
• 1/4 tsp pepper
• 1/2 cup (2 oz) shredded part-skim mozzarella cheese
• 3 tbsp chopped walnuts, toasted

• 1 Cook rice according to package directions, using vegetable broth instead of water and omitting salt and fat.
• 2 Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broccoli; cover and cook over low heat 3 minutes. Uncover; add mushrooms and next 4 ingredients. Sauté 5 minutes or until mushrooms are tender.
• 3 Spoon vegetable mixture over rice. Sprinkle evenly with cheese and walnuts.
• 4 carbo rating: 24