| 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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