Lunch

Mushroom and Rice Stew is for Lunch.

Mushroom and Rice Stew takes 15 minutes to prepare.

Mushroom and Rice Stew takes 30 minutes to cook.

Mushroom and Rice Stew makes 5 servings.

The ingredients for Mushroom and Rice Stew are:

2 tbsp Extra Virgin Olive Oil
2 cup Leeks
2 cup slices Carrots, cooked
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
0.5 cup Brown Rice, long grain
4 cup Beef stock, home-prepared
4 serving Mushrooms; Organic; Frozen by Woodstock Farms;1/2 cup (by EILEENV3)
2 tbsp Creme Fraiche (by CATMAN124)

Here is how you make Mushroom and Rice Stew:

Soften leek and carrots in oil, then add mushrooms (dash of sherry optional), when mushrooms are thawed add rice and stock (use vegetable stock to make this recipe vegan) and let it boil until rice is almost fully cooked. Add peppers at the end and don?t overcook them - they need to stay crunchy. Add creme fraiche (optional) and parsley. Serving Size: makes 5 x 1 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user HAZELBROWN2.

The nutritional information for Mushroom and Rice Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 197.0

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 427.5 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 5.1 g
• Protein: 7.5 g

The dietary needs meet for Mushroom and Rice Stew is Low Fat