Preparation: 40 minutes

2 tablespoons dried porcini mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup bite-size strips red or green sweet peppers
14-ounce can reduced-sodium chicken broth
1-1/2 cups instant brown rice
4 medium carrots, cut into matchstick-size strips
2 cups chopped cooked skinless chicken breast (10 ounces)
13-3/4 or 14-ounce can artichoke hearts, drained and halved
1 teaspoon poultry seasoning
1/2 teaspoon garlic-and-herb salt-free seasoning blend
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Place mushrooms in a small bowl; add enough boiling water to cover. Let stand 5 minutes. Drain well; snip mushrooms, and set aside.

2. In a very large skillet, heat oil over medium heat. Add onion, celery, and sweet pepper; cook about 4 minutes or until tender, stirring occasionally.

3. Add broth and mushrooms to skillet. Bring to boil. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, both seasonings, garlic powder, salt, and pepper. Heat through. Makes 5 servings.

Nutrition Facts Per Serving: 290 calories, 5 g total fat, 48 mg cholesterol, 661 mg sodium, 39 g carbohydrates, 6 g dietary fiber, 23 g protein.

Preparation: 40 minutes