Yield: 4 servings
|2 cups||Brown basmati rice|
|⅓ pounds||Mushrooms, chopped|
|½||A green pepper, diced|
|½||A red pepper, diced|
|2||Plum tomatos, chopped salt to taste|
Throw everything in a pot, bring to a boil, cover and simmer for 45 minutes until the rice is cooked.
Happy eating, Kirstin Kirstin Reade Wilcox <krw3@...> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)