This savory, rich side dish is great with steak, pork, and chicken dishes
1 Tbsp olive oil
1 C onion, chopped
1 C portabella mushrooms, rinsed,
halved, then thinly sliced
½ C celery, rinsed and finely diced
2 C low-sodium chicken broth
1 C instant brown rice, uncooked
¼ C dried parsley
¼ tsp salt
Ground black pepper to taste
In a 4-quart saucepan, warm olive oil over medium
heat. Add onion, mushrooms, and celery. Cook and
stir for 5–7 minutes, until all vegetables are soft, but
not brown.
Stir in the chicken broth, brown rice, parsley, salt,
and pepper. Cover. Bring to a boil over high heat.
Reduce heat to medium. Cook according to brown
rice package directions, about 5–10 minutes. Drain
off any excess liquid. Fluff with a fork. Serve
immediately.
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