Vegetable rice medley

Yield: 6 servings

Measure Ingredient
½ cup Yellow onions -- minced
½ cup Celery -- finely chopped
1 Garlic clove -- minced
2 tablespoons Margarine
2¾ cup Chicken broth
1 cup Long-grain brown rice
¼ teaspoon Salt
¼ teaspoon Black pepper --
Fresh-ground
½ cup Carrots -- peeled, diced
¼ cup Green peppers -- diced

* Make sure all the vegetables are finely diced.

Saute onion, celery, and garlic in the margarine. Use a heavy pan with a tight fitting lid. Add the broth, brown rice, salt and pepper.

Cover tightly and cook over low heat for 35-40 minutes. Stir in carrots and green peppers; cook 10-15 minutes longer.

Recipe By : Jo Anne Merrill

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