 | | Directions |
- In a saucepan, combine the rice, water, onion, salt and bouillon granules; bring to a boil.
- Add carrot, corn and peas. Return to a boil. Reduce heat, cover and simmer for 15 minutes.
- Cook until rice and vegetables are tender. Serves 4 to 6.
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Prep Time: 10 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 1 cup raw long grain brown rice |
| - | | 2 1/4 cups water |
| - | | 2 tablespoons onion |
| - | | 1/8 teaspoon salt |
| - | | 1 teaspoon low-sodium chicken bouillon granules |
| - | | 2 cups frozen corn, peas or mix vegetables |
| - | | 1 carrot, shredded |
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