Coat 3-quart saucepan with cooking spray. Cook and stir mushrooms, basil, garlic, and pepper over high heat 3 to 4 minutes or until mushrooms are tender.
Add broth, water, rice, and soup; cook and stir until well blended and mixture begins to boil. Reduce heat to low. Cover; simmer gently 12 minutes, stirring twice during cooking, or until rice is just tender but still firm.
Stir in spinach; cover and let stand 5 to 7 minutes or until spinach is wilted.
Sprinkle with walnuts and cheese before serving.
Calories: 219 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 250 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat, 2 Vegetable.
Copyright Diabetic Cooking.