Rice, Mushrooms, and More

I came up with this recipe when I wanted a rice side-dish that was a little different. It has a lot more flavour than plain rice and it goes really well with chicken or fish.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup white rice (I use Uncle Ben's Converted)
• 3  tablespoons olive oil, divided
• 1 1⁄2 cups chicken broth
• 1⁄2 cup white wine
• 1  cup  diced onion
• 3  cups  sliced mushrooms
• 2  cloves garlic, crushed
• 1⁄2 cup  diced celery
• 3⁄4 cup  diced green pepper
• 2  teaspoons  herbes de provence (or other herb of your choice)
• 1  lemon, juice of
•  salt and pepper

Directions

1. In a large pot, heat the rice and 1 Tbsp.
2. oil, Stir constantly until the rice is lightly browned.
3. Add the chicken broth, and wine and bring to a boil.
4. Cover and simmer for 15 minutes.
5. Take from heat and let stand 5 minutes.
6. Meanwhile, in a skillet, saute the onion, mushrooms and garlic in the 2 Tbsp.
7. of olive oil.
8. When the onion is cooked and the mushrooms a little brown, add the celery, green pepper, and Herbes de Provence.
9. Saute about 5 minutes until the celery and green pepper are cooked, but still a little crisp.
10. Add the vegetable mixture to the rice.
11. Sprinkle the lemon juice, salt and pepper over top and mix gently.
12. Serve!