Savory Brown Rice

Makes 4 Servings


1 tablespoon olive oil

1 cup onion, chopped

1 cup portabella mushrooms, rinsed, halved, then thinly sliced

1⁄2 cup celery, rinsed and finely diced

2 cup low-sodium chicken broth

1 cup instant brown rice, uncooked

1⁄4 cup dried parsley

1⁄4 teaspoon salt

Ground black pepper to taste


  1. In a 4-quart saucepan, warm olive oil over medium heat. Add onion, mushrooms, and celery.
  2. Cook and stir for 5–7 minutes, until all vegetables are soft, but not brown.
  3. Stir in the chicken broth, brown rice, parsley, salt, and pepper.
  4. Cover. Bring to a boil over high heat.
  5. Reduce heat to medium. Cook according to brown rice package directions, about 5–10 minutes.
  6. Drain off any excess liquid. Fluff with a fork. Serve immediately.


Nutritional Information

Per serving: Calories 246, Total Fat 5g, Saturated Fat 1g, Cholesterol 2mg, Sodium 221mg, Total Fiber 4g, Protein 7g, Carbohydrates 43g, Potassium 314mg


Recipe Courtesy of:

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