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RICE AND VEGETABLE STUFFING


1 cup brown rice
2 cups boiling water
1/4 teaspoon salt
4 tablespoons oil
2 onions, chopped
1 green pepper, chopped
2 carrots, thinly sliced
1 stalk celery, chopped
1 cup mushrooms, sliced
2 tablespoons soy sauce
1/2 cup dry white wine

Microwave Oven Directions: Wash rice and place in a large glass bowl withboiling water and salt. Cover bowl with plastic wrap and cook on high settingfor 3 minutes, then reduce setting to medium and cook for 35 minutes longer,or until rice is soft. Set aside. In glass mixing bowl combine 1 tablespoonoil and vegetables. Cover with plastic wrap and cook on high setting for7 minutes or until vegetables are soft. Combine vegetables and rice andadd soy sauce and wine. Cover with plastic wrap and cook in microwave ovenfor 2 minutes on high setting.

Conventional Directions: Wash rice and place in a saucepan with water andsalt. Cover and simmer rice for 40 minutes, or until tender. Set aside.In a large frying pan heat 4 tablespoons oil. Sauté vegetables untilsoft. Add cooked rice and remaining ingredients.