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