| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Main dish, Mexican | 4 | Servings |
INGREDIENTS
| 2 | tb | Light vegetable oil |
| 2 | Onions, chopped | |
| 2 | Cloves garlic, chopped | |
| 1 | c | Uncooked brown rice |
| 2 1/2 | c | Water |
| 2 | ts | Dill weed |
| 1/2 | ts | Thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Butter |
INSTRUCTIONS
In a medium size pot, heat the oil. Add onions, garlic, and rice, and saute for 5 min. stirring frequently. Add the water, herbs, salt, pepper and butter. Stir til it is all mixed together. Bring to a boil, then reduce heat and simmer, covered for about 40 minutes, or until the water is absorbed. Check after 30 min. if there is a lot of water left, remove the cover and finish the cooking. Let the cooked rice stand in the pot, covered for 15 minutes. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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