Vegetable Rice - cooking recipe

Ingredients

14 oz. can sliced mushrooms
1/2 c. chopped onion
2 cloves garlic
1 tsp. olive or vegetable oil
1 (14.5 oz.) can chicken broth
1 c. converted rice
1/2 tsp. ground turmeric
1 (15 oz.) can artichoke hearts, drained and cut into halves
1 (14.5 oz.) can diced tomatoes
1/4 tsp. salt
1/4 tsp. pepper

Preparation

In large saucepan, saute drained mushrooms with onion, garlic, oregano and dill weed in oil until onion is tender, about 5 minutes.
Stir in rice and turmeric; reduce heat and simmer, covered, until rice is tender and broth is absorbed, about 25 minutes.
Mix in remaining ingredients during the last 10 minutes of cooking time.
Makes 6 servings, each with 112 calories, 2.4g fat and 0mg cholesterol.