Spinach, Artichoke and Mushroom Toss Recipe

Ingredients

Servings: 4

3/4 cup uncooked brown rice

Vegetable oil spray

1 large onion, chopped

8 ounces sliced button mushrooms

2 medium garlic cloves, minced

1 tsp dried oregano, crumbled

1/8 tsp crushed red pepper flakes

2 ounces coarsely chopped fresh spinach leaves

14 ounces can quartered artichoke hearts, rinsed, drained and coarsely chopped

1/2 cup chopped roasted red bell peppers, rinsed and drained

4 ounces feta cheese, crumbled

1/4 cup snipped fresh parsley

Exchanges/Choices:

2 Starch

3 Vegetable

1 Fat

Calories 274

Calories from Fat 71

Fat 8g

Saturated Fat 4.4g

Cholesterol 25mg

Sodium 579mg

Carbohydrate 42g

Dietary Fiber 5g

Sugar 8g

Protein 11g

In a small saucepan, prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the onion for 4 minutes or until beginning to brown slightly on the edges, stirring frequently.
Stir in the mushrooms, garlic, oregano and red pepper flakes. Lightly spray with vegetable oil spray. Cook for 6 minutes or until the mushrooms begin to lightly brown, stirring frequently.
Stir in the spinach, artichokes and roasted peppers. Cook for 1 minute or until the mixture is hot and the spinach begins to release moisture, stirring gently. Remove from the heat.
To serve, spoon the rice onto a platter. Top with the vegetable mixture. Sprinkle with the feta, parsley and salt.

Fun Facts / Cooking Tips
	To create a sensation at your next dinner party or to step up a midweek vegetarian meal, try this easy, flavorful skillet dish. This healthy dish is high fiber, loaded with vegetables, topped with feta and served over hot, fluffy brown rice. It is a certainly delicious dish especially made for diabetics.

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