 | | Directions | | Sauté vegetables until onions are golden and celery is tender, approximately 20 minutes. Stir in herbs and uncooked rice. Add broth to rice mixture and bring to a boil. Lower heat, cover and simmer until all the liquid is absorbed and rice is tender, approximately 45 minutes. |
|
|
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup celery, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 1/2 cup green pepper, chopped |
| - | | 1/2 cup carrots, chopped |
| - | | 1 clove garlic |
| - | | 1/4 teaspoon paprika |
| - | | 1/4 teaspoon sage |
| - | | 1/4 teaspoon marjoram |
| - | | 1/4 teaspoon rosemary |
| - | | 1 cup raw brown rice |
| - | | 2 cups vegetable broth or watter |
| |
| |
