Oven Greek-Style Brown Rice with White Beans and Portobellos
Recipe: #11074
November 09, 2013
Categories: Rice, Brown Rice, Mushrooms, One-Pot Meal, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"This SO delicious and has a nutty flavor! Use quick-cooking brown rice only for this."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (236.5 g)
- Calories 244.7
- Total Fat - 8 g
- Saturated Fat - 2.3 g
- Cholesterol - 21.3 mg
- Sodium - 590.3 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 2.1 g
- Sugars - 2.2 g
- Protein - 13.3 g
- Calcium - 103 mg
- Iron - 1.4 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 400°F.
Step 2
Grease a 2-quart casserole.
Step 3
In the casserole dish, stir together the condensed soup, chicken broth, tomatoes with their juice, artichokes, mushrooms, rice and beans. Cover the casserole.
Step 4
Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes.
Step 5
Sprinkle with the cheese before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
