Directions:
- In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
- In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
- Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.45 Kcal (450 kJ) | ||
| Calories from fat | 25.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 284.18mg | 12% | |
| Potassium | 182.93mg | 4% | |
| Total Carbs | 18.84g | 6% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 16.2mg | 90% | |
| Calcium | 17.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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