Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Yellow onions -- minced |
| ½ cup | Celery -- finely chopped |
| 1 \N | Garlic clove -- minced |
| 2 tablespoons | Margarine |
| 2¾ cup | Chicken broth |
| 1 cup | Long-grain brown rice |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper -- |
| \N \N | 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