Herbed Mushroom and Rice Foil Packs

Name: Herbed Mushroom and Rice Foil Packs
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1 cup Progresso™ chicken broth (from 32-oz carton); 2 tablespoons butter, melted; 1 tablespoon packed brown sugar; 2 cloves garlic, finely chopped; 1 teaspoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1 cup uncooked instant white rice; 1 lb button mushrooms, thinly sliced; 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves; Lemon wedges, if desired

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Prep 30 min
Total 60 min
Servings 4

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Grilling veggies can be tricky or require special equipment (looking at you, grill baskets), but with these clever mushroom and rice packs, all you need is foil! Double up the recipe and call it a meal, or serve alongside grilled steak for an easy weeknight dinner.

by: Tablespoon Kitchens

Updated May 11, 2017

Ingredients

1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter, melted
1 tablespoon packed brown sugar
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1 cup uncooked instant white rice
1 lb button mushrooms, thinly sliced
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Lemon wedges, if desired

Steps

1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
3

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4

Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
5

To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.

Expert Tips

tip 1
For best results and tastiest mushrooms, slice mushrooms as thinly as possible.
tip 2
Shiitake or cremini mushrooms make excellent substitutes for the button mushrooms.

Nutrition Information

200 Calories, 7g Total Fat, 5g Protein, 29g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 200

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 3 1/2g; 19%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 560mg; 23%

Potassium: 390mg; 11%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 2g; 7%

Sugars: 6g

Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 2%; 2%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;