Creamy Brown Rice and Vegetables

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Prep Time

15mins

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Time to Table

25mins

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Serves

6 (1 cup per serving)

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Ingredients

  • 3 tablespoons olive oil
  • 2 cups fresh bean sprouts
  • 2 cups sliced mushrooms
  • 1/2 cup chopped onion
  • 1 3/4 cups instant brown rice
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 cup Daisy Light Sour Cream
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons shredded Parmesan cheese

Ingredients

  • 3 tablespoons olive oil
  • 2 cups fresh bean sprouts
  • 2 cups sliced mushrooms
  • 1/2 cup chopped onion
  • 1 3/4 cups instant brown rice
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 cup Daisy Light Sour Cream
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons shredded Parmesan cheese

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. Add the bean sprouts, mushrooms and onions to the skillet. Cook for 3 minutes or until slightly tender, stirring frequently.
  2. Add all of the remaining ingredients except the sour cream, parsley, and Parmesan cheese. Bring to a boil; cover and reduce the heat. Simmer for 10 minutes or until the liquid is absorbed and the rice is tender.
  3. Stir in the sour cream. Sprinkle with the parsley and shredded cheese.
  • Calories:386
  • Cholesterol:16
  • Dietary Fiber:3
  • Protein:14
  • Sodium:680
  • Total Carbohydrate:50
  • Total Fat:15

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