pure heaven. creamy and completely satisfying without the calories.
1 med. onion, diced
8 oz. mushrooms, sliced
1/4 tsp. salt
2 c. instant brown rice
4 cloves garlic, choped
2 1/2 c. broth (i make with half a cube of vegetable boullion and water)
1 lb. asparagus, cut into 1/4 inch pieces
1 red bell pepper, finely diced
1 c. frozen peas, thawed
4 wedges laughing cow light creamy swiss cheese
1/2 c. reduced fat parmesan cheese
spray large skillet with non-stick spray over med-low heat. add onions, mushrooms, and salt and cook, stirring often, until soft and just beginning to brown, about 4-6 minutes. add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. add broth and bring to a boil. cover, and reduce heat to a simmer and cook 5 minutes.
remove cover and spread asparagus and bell pepper on top of the simmering rice- do NOT stir into the rice mixture. replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright but crisp, about 5 minutes.
add peas and cheese wedges; sti until the mixture is creamy and the cheese is incorporated. return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. stir in parmesan.
1 med. onion, diced
8 oz. mushrooms, sliced
1/4 tsp. salt
2 c. instant brown rice
4 cloves garlic, choped
2 1/2 c. broth (i make with half a cube of vegetable boullion and water)
1 lb. asparagus, cut into 1/4 inch pieces
1 red bell pepper, finely diced
1 c. frozen peas, thawed
4 wedges laughing cow light creamy swiss cheese
1/2 c. reduced fat parmesan cheese
spray large skillet with non-stick spray over med-low heat. add onions, mushrooms, and salt and cook, stirring often, until soft and just beginning to brown, about 4-6 minutes. add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. add broth and bring to a boil. cover, and reduce heat to a simmer and cook 5 minutes.
remove cover and spread asparagus and bell pepper on top of the simmering rice- do NOT stir into the rice mixture. replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright but crisp, about 5 minutes.
add peas and cheese wedges; sti until the mixture is creamy and the cheese is incorporated. return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. stir in parmesan.
makes 6 servings
each serving contains:
205 calories
5 g fat
13 mg cholesterol
480 mg sodium
31 g carbs
3 g sugar
4 g fiber
10 g protein
No comments:
Post a Comment