Recipe: Rice-Vegetable Casserole

I mentioned the Rice-Vegetable Casserole in my previous post, so I thought I'd share the recipe now. It really was better than I anticipated.

Ingredients:

1 cup chopped carrots

3/4 cup shopped onions

2 cups sliced, fresh mushrooms

1/2 cup diced celery

1/4 cup margarine

1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 cup green pepper

1 diced tomato

1/2 cup water

2 cups uncooked rice

Directions: Melt margarine in large skillet. Saute all vegetables, except tomatoes, until tender. Add seasonings, tomato and water; bring to a boil. Stir in rice. Cover and simmer for 10 minutes or until rice is tender.

Serves: 6

Per Serving:

235 calories

0 mg cholesterol

395 mg sodium

1.3 gm saturated fat

8 gm fat

*We omitted the mushrooms as we don't eat them. I added extra celery and green pepper. I added a can of diced tomatoes with the juice. Nice added moisture. (for our preference!)

It also didn't seem like enough to serve 6 as a main course. I'd wager it more to serve 4, at most.