2 cups water
1 tsp. butter
1 tsp. low-sodium chicken or vegetable bouillon granules
1 cup uncooked long grain rice, preferably brown
2 Tbsp. low-sodium soy sauce
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried parsley
1/4 tsp. dried thyme
1 Tbsp. extra virgin olive oil
1/2cup cremini mushrooms, wiped clean and cut into quarters (baby bella mushrooms may be substituted)
1/4 cup white onions, diced
1 cup fresh baby spinach Salt and pepper to taste
Combine water, butter, and bouillon in a large saucepan. Bring to a boil.

Add rice, soy sauce, onion powder and herbs.

In a separate pan, heat olive oil over medium-high heat. Sauté onions for 5 minutes, and then add mushrooms and sauté together until golden. Then add spinach and lower temperature to low and cook until spinach wilts. Season with salt and pepper. Set aside.

Reduce heat over rice mixture. Cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Once rice is cooked, fluff with a fork and gently toss in the sautéed vegetables.

Per serving: 180 calories, 5 g total fat (1 g saturated fat), 30 g carbohydrate, 4 g protein, 2 g dietary fiber, 225 mg sodium.