Creamy Brown Rice and Vegetables
Prep Time
15mins
Time to Table
25mins
Servings
6 (1 cup per serving)
Ingredients
- 3 tablespoons olive oil
- 2 cups fresh bean sprouts
- 2 cups sliced mushrooms
- 1/2 cup chopped onion
- 1 3/4 cups instant brown rice
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 cup Daisy Light Sour Cream
- 2 tablespoons chopped fresh parsley
- 3 tablespoons shredded Parmesan cheese
Ingredients
- 3 tablespoons olive oil
- 2 cups fresh bean sprouts
- 2 cups sliced mushrooms
- 1/2 cup chopped onion
- 1 3/4 cups instant brown rice
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 cup Daisy Light Sour Cream
- 2 tablespoons chopped fresh parsley
- 3 tablespoons shredded Parmesan cheese
Directions
- Heat the oil in a 12-inch skillet over medium heat. Add the bean sprouts, mushrooms, and onions to the skillet. Cook for 3 minutes or until slightly tender, stirring frequently.
- Add all the remaining ingredients except the sour cream, parsley, and Parmesan cheese. Bring to a boil; cover and reduce the heat. Simmer for 10 minutes or until the liquid is absorbed and the rice is tender.
- Stir in the sour cream. Sprinkle with the parsley and shredded cheese.
- Calories:386
- Cholesterol:16
- Dietary Fiber:3
- Protein:14
- Sodium:680
- Total Carbohydrate:50
- Total Fat:15
