1 Tbsp olive oil 1 cup onion, chopped 1 cup portobello mushrooms, rinsed, halved and thinly sliced 1 / 2 cup celery, rinsed and finely diced 2 cups low-sodium chicken broth 1 cup instance brown rice, uncooked 1 / 4 cup dried parsley 1 / 4 tsp salt Ground black pepper to taste
SERVES: 4
PREP TIME: 10 mins COOK TIME: 25 mins
INSTRUCTION: 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.