1. |
Peel and cube potatoes, chop onions. |
2. |
Sauté mushrooms and onions in wine in a non-stick skillet, over medium heat until onions are soft and translucent. |
3. |
Stir in broth and heat to boil. Remove from heat. |
4. |
In large baking dish, spread potatoes, rice and broccoli evenly. Sprinkle evenly with black pepper. |
5. |
Pour broth mixture evenly over rice, broccoli and potatoes. Cover well with foil. |
6. |
Bake for 1 1/2 hours at 325 °F (160 °C) or until fully cooked. |
7. |
Note: based on recipe from Michael Thurmond's Six Week Body Makeover. |