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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. âPaulette Cross, Lowville, New York Ingredients:
1 large onion, finely chopped |
2 medium carrots, shredded |
1 tablespoon butter |
1 cup uncooked brown rice |
2-1/2 cups vegetable stock |
1 tablespoon dried parsley flakes |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
2. Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork. Yield: 4 servings.
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