Baked Mushroom Rice

Rice cooks beautifully in the oven - and removes the temptation to lift the lid and peek as it cooks.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 16%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 38.5g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 319mg
  • Calcium: 18mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced cremini mushrooms
  • 1 cup uncooked medium-grain rice
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt

Preparation

  1. Preheat oven to 400°.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes. Stir in rice, broth, and salt; bring to a boil. Wrap handle of skillet with foil; cover and bake at 400° for 20 minutes. Uncover; let stand 3 minutes.
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