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Peppered Brown Rice Recipe

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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.

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Peppered Brown Rice Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

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 to 3 tablespoons canola oil
1/8 teaspoon dried tarragon

Directions

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.

Originally published as Peppered Brown Rice in Quick Cooking November/December 2004, p15

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