Ingredients

• 1/3 cup celery
• 1/3 cup green onion
• 1/3 cup mushrooms
• 1 cup white rice, uncooked
• 2 cups low-sodium chicken broth
• 1 teaspoon margarine
• 1/2 teaspoon black pepper

Preparation

1. Thinly slice celery, green onion and mushrooms.
2. Pour rice into saucepan. Add chicken broth and heat over medium-high heat until boiling.
3. Add celery, green onion, mushrooms to boiling broth. Lightly press vegetables into broth. Reduce heat to low and cover.
4. Cook for 20 minutes or until broth has evaporated and rice is tender.
5. Add margarine and pepper. Mix until rice is coated.

Helpful hints

• Refrigerate leftover rice and reheat for a quick side dish the next day.
• Add cooked diced chicken, tofu or shrimp to change this dish from a side to an entree.