Brown Rice with Zucchini & Mushrooms | Oklahoma State University

Ingredients

• 2 cups low-sodium, fat-free broth (chicken, beef, or vegetable)
• 1 cup brown rice
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchini, halved lengthwise and sliced, about 3 cups
• 8 ounces sliced mushrooms
• 3 tablespoons chopped fresh Italian parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper