Peppered Brown Rice Recipe

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Peppered Brown Rice Recipe
Peppered Brown Rice Recipe photo by Taste of Home
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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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: 287 calories, 7g fat (1g saturated fat), 0 cholesterol, 431mg sodium, 51g carbohydrate (2g sugars, 3g fiber), 6g protein.

  • 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
  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

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