Mushroom Rice Florentine

[cappuccino]

(NC)—This easy to fix vegetable side dish is a great accompaniment to grilled or roasted meats. Add an extra cup of Cheddar cheese if serving as a vegetarian meal.

Preparation Time: 5 minutes Cooking Time: 35 minutes

2 tbsp vegetable oil 25 mL

8 oz sliced fresh Mushrooms 250 g

1 large onion, chopped 1

1 clove garlic, minced 1

3/4 cup long grain rice 175 mL

1 can (19 oz/540 mL) tomatoes, broken up 1

1 1/2 cups chicken broth 375 mL

1/2 tsp Each salt and pepper 2 mL

1 1/2 tsp dried basil 7 mL

1 pkg (300g) frozen chopped spinach, thawed and drained 1

1 cup shredded Cheddar cheese 250 mL

Grated Parmesan cheese (optional)

In large skillet heat oil over medium high heat, sauté mushrooms and onion about 4-5 minutes or until lightly browned. Add garlic, rice, tomatoes, broth, salt, pepper and basil. Bring to a boil; reduce heat and simmer covered for 15 minutes, stirring occasionally. Stir in spinach, cover and cook 10-12 minutes or until rice is tender. Stir in cheddar cheese; serve sprinkled with Parmesan if desired.

Makes 8 side servings or 4 main course servings.

Nutritional Information:

Per Serving

Calories: 188

Protein :  7.6 g

Fat:  8.5 g

Carbohydrates: 21.1 g

Dietary Fibre: 2.3 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

Word Count: 223