Recipe: Rice, Lettuce, and Mushroom Broth

RICE, LETTUCE, AND MUSHROOM BROTH

"If you find yourself with too much lettuce and some leftover rice, here's a great way to use both."

8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)
2 vegetable bouillon cubes
2 cups cooked rice
2 cups finely shredded dark green lettuce
2 scallions, thinly sliced
Salt and freshly ground pepper to taste

Combine the mushrooms, bouillon cubes, and 4 cups water in a large saucepan and bring to a simmer. Cover and simmer gently until the mushrooms are tender, about 10 minutes.

Add the remaining ingredients and cook until everything is heated through, about 5 minutes, and serve.

Makes 4 to 6 servings
Excerpted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
Copyright 2001 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.