brown rice stew

8 servings
2½ cup Chicken stock
1 cup Long-grain brown rice
28 ounces Tomatoes; canned
Carrots; sliced
Green onions, chopped
1 large Onion, chopped
Celery stalk; sliced
3 cloves Garlic; chopped
Bay leaf
Knackwurst sausages; sliced
½ cup Parsley; fresh, chopped
1 teaspoon Dried oregano
1 teaspoon Dried basil
½ teaspoon Dried thyme

In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and large onions, celery, garlic and bay leaf. Cover and microwave at High for 10 minutes or until boiling; stir.

Cover and microwave at Medium (50%) for 45-60 minutes or until rice is tender. Stir in sausages, parsley, oregano, basil and thyme; let stand, covered, for 15 minutes. Discard bay leaf.

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