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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Quick Cooking 2004 Nov/Dec issue Ingredients:
1 3/4 cups water |
1 tablespoon chicken bouillon granule |
2 cups uncooked instant brown rice |
1/3 cup chopped onion |
1/3 cup of chopped sweet red pepper |
1/3 cup chopped yellow sweet pepper |
1/3 cup chopped sweet green pepper |
6 -8 fresh mushrooms, sliced |
1 stalk celery, sliced |
2 -3 tablespoons vegetable oil |
1/8 teaspoon dried tarragon |
Directions:
1. In a large saucepan, bring water and bouillon to a boil.
2. Stir in rice.
3. Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
4. Meanwhile, in a large skillet, saute the vegetables in oil until tender.
5. Stir in the tarragon and rice; heat through.
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