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Categories:
water water brown rice green pepper onion celery yellow squash carrots vegetable oil chicken broth fresh basil parsley pepper
Viewed: 54 - Published at: 2 years agoIngredients
- 1 34 cups water
- 2 tablespoons water
- 12 cup brown rice, uncooked
- 1 medium green pepper, chopped and seeded
- 1 small onion, chopped
- 1 stalk celery, sliced
- 1 yellow squash, chopped
- 2 medium carrots, sliced
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 2 12 cups chicken broth, homemade or low-sodium canned
- 1 tablespoon fresh basil or 1 teaspoon dried basil, chopped
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley, chopped
- 12 teaspoon pepper
Method
- Bring 1 3/4 cups of water to a boil in a 2-quart pot.
- Add brown rice, cover and cook over low heat for 50 minutes.
- In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
- Cook until softened.
- Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
- Reduce heat to low, cover and cook 30 minutes.
- Add cooked brown rice and heat over low another 5 minutes.
