| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Yellow onions — minced |
| 1/2 | c | Celery — finely chopped |
| 1 | Garlic clove — minced | |
| 2 | tb | Margarine |
| 2 3/4 | c | Chicken broth |
| 1 | c | Long-grain brown rice |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper — |
| Fresh-ground | ||
| 1/2 | c | Carrots — peeled, diced |
| 1/4 | c | Green peppers — diced |
INSTRUCTIONS
* 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 From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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