Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

　　

Ingredients

Serves 6; 1/2 cup per serving

　　1 teaspoon olive oil

　　4 ounces button mushrooms, sliced

　　2 medium carrots, shredded

　　1 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth

　　1/4 teaspoon pepper

　　1/2 cup uncooked rice

　　1/2 cup snipped fresh parsley

　　2 medium green onions, sliced

　　

Step 1

In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and carrots for 2 to 3 minutes, or until the mushrooms are soft, stirring occasionally.

　　

Step 2

Stir in the broth and pepper. Increase the heat to high and bring to a boil.

　　

Step 3

Stir in the rice. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat.

　　

Step 4

Stir in the parsley and green onions. Let stand for 5 minutes. Fluff with a fork before serving.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 78

　　

Step 7

Total fat: 1.0g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.0g

　　

Step 11

Monounsaturated: 0.5g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 26mg

　　

Step 14

Carbohydrates: 16g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 2g

　　

Step 17

Protein: 2g

　　

Step 18

Calcium: 17mg

　　

Step 19

Potassium: 206mg

　　

Dietary Exchanges

Step 20

1 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition