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2 1/4 c Chicken broth 2 Tomatoes, peeled, chopped
1/4 c White wine 1/2 ts Oregano
1/2 c Butter Salt & pepper to taste
1 c Brown rice 1 ts Lemon juice
1/4 c Chopped onion 1/2 ts Dried parsley
1/2 ts Chopped garlic
6 servings
In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a
boil. Add rice and onion, and season with salt and pepper. Cover tightly
with lid and cook over low heat for 50 minutes or until water is absorbed.
In another pan melt remaining butter. Stir in garlic, tomatoes and
oregano. Add lemon juice. Add tomato mixture to rice and toss gently.
1/4 c White wine 1/2 ts Oregano
1/2 c Butter Salt & pepper to taste
1 c Brown rice 1 ts Lemon juice
1/4 c Chopped onion 1/2 ts Dried parsley
1/2 ts Chopped garlic
6 servings
In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a
boil. Add rice and onion, and season with salt and pepper. Cover tightly
with lid and cook over low heat for 50 minutes or until water is absorbed.
In another pan melt remaining butter. Stir in garlic, tomatoes and
oregano. Add lemon juice. Add tomato mixture to rice and toss gently.