Peppered Brown Rice Recipe
Peppered Brown Rice Recipe photo by Taste of Home

Peppered Brown Rice Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1/2 cup equals 287 calories, 7 g fat (1 g saturated fat), trace cholesterol, 431 mg sodium, 51 g carbohydrate, 3 g fiber, 6 g protein.

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

Nutritional Facts

1/2 cup equals 287 calories, 7 g fat (1 g saturated fat), trace cholesterol, 431 mg sodium, 51 g carbohydrate, 3 g fiber, 6 g protein.

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