Name: Rosy Rice
Ingredients: 1 1/2 c Water; 2/3 c Tomato Or Eight Vegetable Juice; 2 c Instant Brown Rice; 2 ts Canola Oil; 1/4 ts Salt; 1 ts Minced Fresh Parsley; for garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Veg10	4	servings

INGREDIENTS

1 1/2	c	Water
2/3	c	Tomato Or Eight Vegetable Juice
2	c	Instant Brown Rice
2	ts	Canola Oil
1/4	ts	Salt
1	ts	Minced Fresh Parsley; for garnish

INSTRUCTIONS

Combine water and juice in a medium saucepan and bring to a boil over
medium-high heat. Stir in remaining ingredients, except for parsley and
return to a boil.
Reduce heat, cover and simmer 10 minutes or until rice is tender and water
is absorbed. Serve garnished with parsley.
  VARIATIONS:
Onion Tomato Rice: Saute 1 medium onion, finely chopped, in the oil until
firm-tender, then add liquid and bring to a boil. Proceed as above with
rice and salt. Stir in one cup cooked green peas into hot rice.
Per serving: 20 Calories (kcal); 2g Total Fat; (99% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 136mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe by: Susan Sassaman Claessens
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