HG's Creamy Mushroom Faux-sotto
By asally04
Serving Size: 1/4th of recipe (about 1 cup)
Calories: 205
Fat: 2.5g
Sodium: 585mg
Carbs: 39g
Fiber: 3.5g
Sugars: 5g
Protein: 7.5g
PointsPlus® value 5*
4/5
(1 Votes)
Ingredients
- 2 cups finely chopped cauliflower
- 1 1/2 cups fat-free vegetable broth
- 1 1/2 cups thinly sliced baby bella mushrooms
- 1 1/2 cups thinly sliced white mushrooms
- 1 cup diced onion
- 3/4 cup uncooked brown rice
- 1 tsp. chopped garlic
- 1 tsp. Italian seasoning
- 1/4 tsp. salt, or more to taste
- 1/8 tsp. black pepper, or more to taste
- 4 tsp. reduced-fat Parmesan-style grated topping
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- Optional garnish: chopped parsley
Preparation
Step 1
n a medium-large nonstick pot, combine all ingredients except Parm-style topping and cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.
Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.
Add Parm-style topping and cheese wedges, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Serve and enjoy!
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