| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked brown rice |
| 1 |
md |
Onion, chopped (about 1/2 cup) |
| 2 |
|
Cl Garlic, finely chopped |
| 2 |
tb |
Vegetable oil |
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Raisins |
| 1 |
tb |
Chicken Bouillon granules |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Pepper |
| 1 |
|
Jars (1 ounce) pine nuts |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
Cook rice, onion and garlic in oil, stirring frequently, in 2-quart
saucepan over medium heat about 5 minutes or until onion is tender. Stir in
water, raisins, bouillon granules, mustard and pepper. Heat to boiling;
reduce heat. Cover and simmer about 45 minutes or until rice is tender and
water is absorbed. Stir in pine nuts and parsley. 8 SERVINGS (ABOUT 1/2 CUP
EACH); 185 CALORIES PER SERVING.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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