Recipe: Brown and Wild Rice Medley with Vegetables (using rice mix and toasted almonds)

BROWN AND WILD RICE MEDLEY WITH VEGETABLES

1 (6.7 oz) package brown and wild rice mix
13 ounces fat-free, reduced-sodium mushroom flavored vegetable broth
1 Tbsp. olive oil
1 large onion, chopped
1 cup fresh or frozen green beans, cut into 1/2-inch pieces
1 cup sliced fresh shiitake mushrooms
1/2 cup shredded carrots, packed
1/4 cup chopped red bell pepper
1/4 cup slivered almonds, toasted

In large saucepan, cook rice mix according to package directions omitting butter and seasoning packet and substituting vegetable broth for water.

Meanwhile, in large skillet, heat oil. Saute onion and green beans for 2 minutes.

Add the mushrooms, carrots and pepper to the skillet. Saute 3 to 5 minutes longer or until vegetables are tender.

Add vegetables and almonds to cooked rice. Stir until blended and serve.

Makes 8 servings

Per serving: 150 calories, 4 g total fat (trace saturated fat), 26 g carbohydrate, 3 g protein, 3 g dietary fiber, 40 mg sodium.

Source: The American Institute for Cancer Research (AICR)