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Ingredients: 5 carrot, baby 2 greenonions 2 large celery 1 garlic, fresh cloves 1/2 canned tomato, crushed 1/2 broth, chicken 1 small potato, fresh, yellow 1/2 oregano 2 1/2 boneless, breast chicken 1 parsley 2/3 oil, olive 2 rice, brown 1/4 broth, vegetable 1/4 corn, frozen 1/4 (& carrot mix) peas, frozen Directions: 1. Place rice, vegetables and broth in a small pot with tight-fitting lid. 2. Bring to a boil over high heat, cover tightly and reduce heat to medium low; cook for about 18-20 minutes, or until water has been absorbed and rice is tender, but not mushy. Nutrition info: 150 calories, 5 g protein, 31 g carbohydrate, 1 g fat, 2 g fiber, 3 g sugar, 0 mg cholesterol, 50 mg sodium
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Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, pl Brown rice yogurt supreme Combine all ingredients, chill well before serving. Annemarie's german apple-rice souffle bring o large pot of water to a boil. add the rice and cook over medium-low heat for 14 minutes, or until tender. drain and rinse briefly with cold water. set aside. place 1 of the egg whites in a small bowl, and beat with an electric mixture un