Oven Greek-Style Brown Rice with White Beans and Portobellos
Created by franzie on November 9, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #11074
Ingredients
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup, undiluted
- 1/2 cup chicken broth (or water)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 jar (6 ounces) marinated artichoke hearts, drained and cut in half
- 2 portobello mushrooms, coarsely chopped (about 2 cups chopped)
- 3/4 cup quick-cooking brown rice (uncooked)
- 1 can (about 15 ounces) white beans, rinsed and drained (the small white beans)
- 1/3 cup crumbled feta cheese
How to Make
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Step 1: Preheat the oven to 400°F.
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Step 2: Grease a 2-quart casserole.
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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.
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Step 4: Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes.
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Step 5: Sprinkle with the cheese before serving.
Nutritional Facts
- 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