Brown Rice And Mushroom Casserole

Brown Rice and Mushroom Casserole

Easy and satisfying, this brown rice casserole works just as well as a main dish as it does a side.  Sautéed mushrooms make it savory, and low fat cream cheese adds a creamy richness.

Ingredients:

1 tablespoons olive oil

8 oz. white mushrooms

1 small onion chopped, about 1 cup

1 teaspoon dried thyme 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups cooked brown rice

4 oz. low fat cream cheese, softened

2 tablespoons sliced, toasted almonds

2 tablespoons chopped Italian parsley

Directions:

Heat oven to 400*F.  Spray 1 quart baking dish or 9X5 inch loaf pan with cooking spray. 

 

Heat oil oil 10 inch non-stick skillet over medium-high heat.  Add mushrooms and cook, stirring frequently for 4 or 5 minutes, or until lightly browned.  Add onions and continue to cook, stirring for another 3 to 4 minutes until the onions are softened.  Add the thyme, salt, and pepper and cook for another minute.  Remove from heat and stir in rice and cream cheese until well combined.  Transfer to baking dish.  

Bake for 15 to 20 minutes, or until the top is lightly browned and the casserole is hot.  Let stand for 10 minutes.  Garnish with almonds and parsley and serve.