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| Chef | |
| Submitted | June 29th 2010 |
| Cuisine | Fusion |
| Category | Side |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
1 cup uncooked brown rice
1 Tbsp olive oil
2 cups reduced-sodium chicken broth (or water)
4 green onions (scallions) including tops
2 cups vegetables of your choice
2 Tbsp lemon juice
Optional: ground black pepper, chopped fresh parsely
Directions
1. Saute rice for about two minutes in olive oil in large saucepan over medium heat while stirring frequently.
2. After reducing heat, add broth slowly and cover. with lid. Simmer for 30 minutes without stirring or removing lid.
3. Meanwhile, dice scallions and selected vegetables into small pieces.
4. After rice has cooked for 30 minutes, add vegetables and lemon juice. Stir well.
5. Cover and cook over medium heat for an additional 10 to 15 minutes until rice is tender.
6. Season with black pepper or parsley.
Citation: Mayo Clinic Diet book