Yield: 6 servings
|2¼ cup||Chicken broth|
|¼ cup||White wine|
|1 cup||Brown rice|
|¼ cup||Chopped onion|
|½ teaspoon||Chopped garlic|
|2 \N||Tomatoes, peeled, chopped|
|\N \N||Salt & pepper to taste|
|1 teaspoon||Lemon juice|
|½ teaspoon||Dried parsley|
In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a boil. Add rice and onion, and season with salt and pepper. Cover tightly with lid and cook over low heat for 50 minutes or until water is absorbed.
In another pan melt remaining butter. Stir in garlic, tomatoes and oregano. Add lemon juice. Add tomato mixture to rice and toss gently.