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Brown Rice with Sauteed Veggies Recipe

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This recipe for Brown Rice with Sauteed Veggies is from The Di Diego Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 cup prepared brown rice
-chicken broth
-slivered almonds (use chopped water chestnuts if nut allergies are a problem)
-chopped carrots (3 large)
-chopped celery (3 sticks)
-chopped onion (1 large or 2 medium)
-(you can chop other veggies to add like eggplant or zucchini)
-jar of sundried tomatoes (we used a small can of diced tomatos in the Bahamas)
-sprinkle of tarragon
-oil to coat pan for sautéed veggies
Directions:
Directions:
Boil rice according to package instructions. I use at least an 8-oz can of chicken broth for flavor it, then add water to make up the rest of the liquid.

Chop veggies and sautee in large fry pan coated with oil til lightly browned (to go with the brown rice). Add almonds to the mixture. I do chop up the sundried tomato too, but I don’t add them until after the rice is mixed in.

Add cooked rice to the fry pan with sautéed veggies. Add tomatoes & tarragon. Heat on a low flame to warm everything together to blend the flavors.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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