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Confetti Brown Rice

Confetti Brown Rice
  • Prep 5 min
  • Total 60 min
  • Servings 6
Colorful veggies and a hint of lemon juice brighten up this savory rice dish.
Updated May 6, 2005

Ingredients

  • 1 tablespoon margarine
  • 1/2 cup uncooked brown rice
  • 1 1/2 cups sliced fresh mushrooms (4 ounces)
  • 2 medium green onions, thinly sliced (2 tablespoons)
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained
  • 1 tablespoon lemon juice

Steps

  • 1
    Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
  • 2
    Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.

  • Two cups of leftover cooked veggies work well in place of the frozen veggie mixture. What a great way to clean out your refrigerator!
  • This satisfying rice dish makes a good filling for warmed flour tortillas. Roll ‘em up and call ‘em Rice Wraps!

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
230 mg
Potassium
190 mg
Total Carbohydrate
18 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
24%
24%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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