If you find yourself with too much lettuce and some leftover rice, here’s a great way to use both.

　　

Ingredients

4 to 6 servings

　　8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)

　　2 vegetable bouillon cubes

　　2 cups cooked rice

　　2 cups finely shredded dark green lettuce

　　2 scallions, thinly sliced

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine the mushrooms, bouillon cubes, and 4 cups water in a large saucepan and bring to a simmer. Cover and simmer gently until the mushrooms are tender, about 10 minutes.

　　

Step 2

Add the remaining ingredients and cook until everything is heated through, about 5 minutes, and serve.

　　

Menu

Step 3

Rice, Lettuce, and Mushroom Broth (this page)

　　

Step 4

Broccoli and Tofu in Thai Peanut Sauce (page 143)

　　

Step 5

Simple tossed salad (include dark green lettuce, tomatoes, and carrot)

　　

nutrition information

Step 6

Calories: 113

　　

Step 7

Total Fat: 0g

　　

Step 8

Protein: 3g

　　

Step 9

Carbohydrate: 23g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 62mg

　　The Vegetarian 5-Ingredient Gourmet