Vegetable Rice

C. Davis

  • 2 cups brown or white rice (texmati is great in this recipe)

  • 1 medium onion, coarsely chopped

  • 2 stalks celery, coarsely chopped

  • 1 red bell pepper, coarsely chopped

  • 1 green bell pepper, coarsely chopped

  • 2 cloves garlic, crushed

  • ½ cup frozen peas, or corn kernels, or chopped carrot

  • 4 cups chicken, beef, or vegetable stock (make your own or use low sodium canned)

  • 1 tsp dried basil

  • Freshly ground black pepper

Method:

In a large saucepan, bring the stock to a boil over high heat. When stock is boiling, add all the other ingredients, stir, cover the pot and reduce the heat. Simmer gently: about 25 minutes for white rice, or about 40-50 minutes for brown rice. Remove from heat and allow to stand 5-10 minutes, then fluff with a fork.

Optional stir-ins:

  • 1 can (drained and rinsed) beans (any kind)

  • 1 large chopped tomato

  • 1/3 cup raisins


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