Veggie Mushrooms And Rice


There’s plenty of herb and mushroom flavor for friends and family to savor in this healthful side dish. It would go well with a variety of meats and main dishes.


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


How to make it:

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. 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. 


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