Recipe For Herbed Brown Rice With Beans

Herbed Brown Rice With Beans

Ingredients

.....1 cup long grain brown rice
.....1 teaspoon olive oil
.....3 cups chicken broth
.....2 medium size onions, diced
.....1 pound mushrooms, rinsed and thinly sliced
.....2 cloves garlic, minced dry
.....1 tablespoon dry basil leaves
.....1 tablespoon dry oregano leaves
.....1 tablespoon dry marjoram leaves
.....2 dry bay leaves
.....2 large firm ripe tomatoes
.....About 1 cup nonfat unflavored yogurt
.....1 can (15 ounce white kidney beans, drained and rinsed
.....1/3 cup chopped green onion
.....12 warm corn torilllas (6 inch size), optional

Preparation

In a 9 to 10 inch square baking pan, bake rice, uncovered, in a 350 degree oven until golden brown, about 40 minutes; shake pan occasionally. Set rice aside.

In a 10 to 12 inch frying pan, combine oil, 1/2 cup broth, onions, mushrooms, garlic, basil, oregano, marjoram, and bay leaves. Cook, covered, over medium heat until mushrooms are juicy and onions are translucent, about 15 minutes. Uncover and stir often until liquid has evaporated.

To pan, add rice and remaining broth. Bring to a boil over high heat; reduce heat and simmer, covered, until rice is tender to bite, about 25 minutes.

Meanwhile, rinse, core, and dice tomatoes. Put tomatoes and yogurt separately in 2 small bowls.

Mix rice and beans in a bowl; top with green onion. Serve with tomato and yogurt; accompany with tortillas.

Yield: 6 servings