Veggie Mushroom Rice Recipe

3.5 2 3
Veggie Mushroom Rice Recipe
Veggie Mushroom Rice Recipe photo by Taste of Home
Publisher Photo

Veggie Mushroom Rice Recipe

Read Reviews
3.5 2 3
Publisher Photo
There’s 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 – League City, Texas
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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

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. Yield: 7 servings.
Originally published as Veggie Mushroom Rice in Healthy Cooking April/May 2009 , p52

Nutritional Facts

3/4 cup: 154 calories, 2g fat (0 saturated fat), 0 cholesterol, 260mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  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.
Originally published as Veggie Mushroom Rice in Healthy Cooking April/May 2009 , p52

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1stlrfan User ID: 6247552 259726
Reviewed Jan. 15, 2017

"Made this tonight and was very disappointed. No one felt that it had any flavor other than the rubbed sage. Maybe replacing the water with vegetable broth might help but the recipe as-is is very, very bland."

MY REVIEW
tiger88 User ID: 1309208 108874
Reviewed Mar. 28, 2009 Edited Jan. 17, 2017

"I served this with bbq ribs and it was a nice change from typical baked beans. Next day it was served as a salad - cold with some asparagus and lemon juice added."

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