Vegetable Rice Casserole
A deliciously healthy and hearty side-dish
5.4 fl oz
2 1/2 cups fat free vegetable broth
1 cup dry white rice
8 oz mushrooms
1/2 tbsp pepper
1 cup chopped onion
2 lbs potatoes
Peel and cube potatoes, chop onions.
Sauté mushrooms and onions in wine in a non-stick skillet, over medium heat until onions are soft and translucent.
Stir in broth and heat to boil. Remove from heat.
In large baking dish, spread potatoes, rice and broccoli evenly. Sprinkle evenly with black pepper.
Pour broth mixture evenly over rice, broccoli and potatoes. Cover well with foil.
Bake for 1 1/2 hours at 325 °F (160 °C) or until fully cooked.
Note: based on recipe from Michael Thurmond's Six Week Body Makeover.
in 1 serving of Vegetable Rice Casserole.
, 88% carbs, 10% protein.
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