Rice, Lettuce, and Mushroom Broth

• 8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)
• 2 vegetable bouillon cubes
• 2 cups cooked rice
• 2 cups finely shredded dark green lettuce
• 2 scallions, thinly sliced
• Salt and freshly ground pepper to taste

1. Combine the mushrooms, bouillon cubes, and 4 cups water in a large saucepan and bring to a simmer.
2. Cover and simmer gently until the mushrooms are tender, about 10 minutes.
3. Add the remaining ingredients and cook until everything is heated through, about 5 minutes, and serve.
4. Rice, Lettuce, and Mushroom Broth (this page)
5. Broccoli and Tofu in Thai Peanut Sauce (page 143)
6. Simple tossed salad (include dark green lettuce, tomatoes, and carrot)
7. Calories: 113
8. Total Fat: 0g
9. Protein: 3g
10. Carbohydrate: 23g
11. Cholesterol: 0mg
12. Sodium: 62mg

white, vegetable bouillon cubes, rice, green lettuce, scallions, salt

Taken from www.epicurious.com/recipes/food/views/rice-lettuce-and-mushroom-broth-372721 (may not work)