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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Thereâs plenty of herb and mushroom flavor for friends and family to savor in this hearty, healthful side dish. It would go well with a variety of meats and main dishes. Tammy Condit â League City, Texas Ingredients:
1 small onion, chopped |
1 small green pepper, chopped |
1 small sweet red pepper, chopped |
1/4 cup chopped celery |
1 tablespoon canola oil |
1-1/2 cups sliced fresh mushrooms |
1 garlic clove, minced |
1-1/4 cups uncooked long grain rice |
2-1/2 cups water |
1-1/2 teaspoons rubbed sage |
1 teaspoon dried parsley flakes |
1 teaspoon dried thyme |
3/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil.
2. Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender. Yield: 7 servings.
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