A delicious, full-flavor vegetable dish that goes great with steak, chicken, pork or fish. Can also be served as a meatless main dish.
2 tablespoons olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 (8 oz) package mushrooms, chopped
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup long grain white or brown rice, uncooked
1 (14 oz) can chicken broth
1/2 cup water
1-1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese
In a 12-inch skillet over medium-heat, cook onion, garlic, mushrooms and rosemary in olive oil, 3 to 5 minutes, stirring frequently, until mushrooms start to soften.
Add salt, pepper and uncooked rice; cook 2 minutes, stirring constantly. Stir in broth and water; heat to boiling. Remove from heat and pour into a 2-1/2 quart casserole sprayed with cooking spray.
Cover casserole with aluminum foil and bake at 400 degrees F for 15 minutes. Uncover and stir in green beans, roasted peppers and 1/2 cup of the cheese.
Cover and bake an additional 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in the remaining 1/2 cup cheese. Makes 4 servings.