Rice, Lettuce, and Mushroom Broth
If you find yourself with too much lettuce and some leftover rice, here’s a great way to use both.
Recipe information
Yield
4 to 6 servings
Ingredients
8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)
2 vegetable bouillon cubes
2 cups cooked rice
2 cups finely shredded dark green lettuce
2 scallions, thinly sliced
Salt and freshly ground pepper to taste
Preparation
Step 1
Combine the mushrooms, bouillon cubes, and 4 cups water in a large saucepan and bring to a simmer. Cover and simmer gently until the mushrooms are tender, about 10 minutes.
Step 2
Add the remaining ingredients and cook until everything is heated through, about 5 minutes, and serve.
Menu
Step 3
Rice, Lettuce, and Mushroom Broth (this page)
Step 4
Broccoli and Tofu in Thai Peanut Sauce (page 143)
Step 5
Simple tossed salad (include dark green lettuce, tomatoes, and carrot)
nutrition information
Step 6
Calories: 113
Step 7
Total Fat: 0g
Step 8
Protein: 3g
Step 9
Carbohydrate: 23g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 62mg
