| 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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