Cooking brown rice in vegetable broth instead of water adds flavor but not carbs.
1 cup quick-cooking brown rice
1 1/4 cups vegetable broth
2 teaspoons butter or margarine
1 cup chopped onion (about 1 large)
2 cups small broccoli florets
1 (8-ounce) package sliced mushrooms
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
3 tablespoons chopped walnuts, toasted
How to Make It
Cook rice according to package directions, using vegetable broth instead of water and omitting salt and fat.
Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broccoli; cover and cook over low heat 3 minutes. Uncover; add mushrooms and next 4 ingredients. Sauté 5 minutes or until mushrooms are tender.
Spoon vegetable mixture over rice. Sprinkle evenly with cheese and walnuts.