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Veggie Mushroom Rice

 Veggie Mushroom Rice
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
7 ServingsPrep: 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.

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Veggie Mushroom Rice (continued)

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