1 Tbsp olive oil 1 cup onion , chopped 1 cup portobello mushrooms , rinsed , halved and thinly sliced 1 / 2 cup celery , rinsed and finely diced 2 cups low-sodium chicken broth 1 cup instance brown rice , uncooked 1 / 4 cup dried parsley 1 / 4 tsp salt Ground black pepper to taste
SERVES : 4
PREP TIME : 10 mins COOK TIME : 25 mins
INSTRUCTION : In a 4-quart saucepan , warm olive oil over medium heat . Add onion , mushrooms , and celery . Cook and stir for 5 – 7 minutes , until all vegetables are soft , but not brown . Stir in the chicken broth , brown rice , parsley , salt , and pepper . Cover . Bring to a boil over high heat . Reduce heat to medium . Cook according to brown rice package directions , about 5 – 10 minutes . Drain off any excess liquid . Fluff with a fork . Serve immediately .