Brown Rice with Zucchini & Mushrooms
This recipe can be a simple easy dinner anyone can master!
2 cups low-sodium, fat-free broth (chicken, beef, or vegetable)
1 cup brown rice
1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
2 medium zucchini, halved lengthwise and sliced, about 3 cups
8 ounces sliced mushrooms
3 tablespoons chopped fresh Italian parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
- Cook brown rice in broth as directed on the package. Add no salt or butter during cooking of the rice.
- While rice cooks, heat oil in a large skillet. Sauté onions over medium heat 5 minutes, stirring often, until onions become translucent. Add garlic and stir for 1 minute.
- Add zucchini and mushrooms. Raise heat to high and continue to sauté until squash just begins to brown in spots.
- Lower heat and add cooked rice and remaining ingredients. Cook, stirring often, for 3 to 5 minutes.
Serves 6 (1 cup per serving)
|Servings Per Recipe: 6|
|Amount Per Serving|
|% Daily Value|
|Total Fat: 3 g||5%|
|Saturated Fat: 1 g||3%|
|Cholesterol: 0 mg||0%|
|Sodium: 357 mg||15%|
|Carbohydrate: 31 g||10%|
|Dietary Fiber: 2 g||9%|
|Protein: 8 g||16%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.