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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A side dish for meat and seafood. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 yellow onion, chopped |
1/2 green bell peppers or 1/2 red bell pepper, chopped |
1 celery rib, sliced |
1 cup long grain brown rice |
2 cups chicken broth or 2 cups vegetable broth |
1/4 teaspoon dried thyme, crumbled |
1/4 teaspoon dried marjoram, crumbled |
1/4 teaspoon dry mustard |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper |
1/4 cup minced fresh parsley |
Directions:
1. In a saucepan over medium heat, melt butter.
2. Add in vegetables; stir/saute until slightly soft, about 6 minutes.
3. Stir in rice; add broth and seasonings, except parsley; bring to a boil.
4. Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes.
5. Stir in parsley; serve.
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