2 tbsp unsalted butter
1/2 cup red bell pepper, diced
3 tbsp sliced green onions
1 cup uncooked long grain brown rice
1/2 tsp dried thyme
2 cups fat-free chicken broth
8 oz sliced mushrooms, drained
Melt butter in medium saucepan.
Add bell pepper, onions and rice.
Saute' for 2-3 minutes until vegetables become tender and rice is browning.
Add thyme, chicken broth and mushrooms; bring to a boil.
Cover; reduce heat and simmer 30 minutes or until liquid is absorbed.
Allow to stand 5 minutes.
Number of Servings: 6Recipe submitted by SparkPeople user DENIBREITENBACH.