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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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After searching through cookbooks without finding a brown rice recipe I liked, I decided to create my own, relates Orien Major of Hinton, Alberta. Pretty red, yellow and green peppers peek through this versatile side dish. Ingredients:
1-3/4 cups water |
1 tablespoon chicken bouillon granules |
2 cups uncooked instant brown rice |
1/3 cup chopped onion |
1/3 cup each chopped sweet red, yellow and green pepper |
6 to 8 fresh mushrooms, sliced |
1 celery rib, sliced |
2 tablespoons canola oil |
1/8 teaspoon dried tarragon |
Directions:
1. In a large saucepan, bring water and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 10 minutes or until the water is absorbed. Meanwhile, in a large skillet, saute the vegetables in oil until tender. Stir in the tarragon and rice; heat through. Yield: 6 servings.
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