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1 tablespoon garlic butter
4 ounces sliced mushrooms (1/2 package)
1/4 cup pre-diced red onions
1/4 cup cooking vermouth
1 (4-ounce) bag fresh herb salad greens
1 (8 3/4-ounce) package precooked long grain and wild (or brown) rice
1. Preheat large sauté pan on medium-high 2-3 minutes.
2. Place garlic butter in pan and swirl to coat. Add mushrooms and onions; cook 3-4 minutes until onions begin to brown.
3. Stir in vermouth, salad greens and rice. Cover and cook 3 minutes, stirring often, until rice is hot and greens are tender. Serve.
CALORIES (per 1/4 recipe) 153kcal; FAT 4g; CHOL 5mg; SODIUM 372mg; CARB 22g; FIBER 2g; PROTEIN 3g; VIT A 39%; VIT C 24%; CALC 4%; IRON 11%