Herbed Brown Rice by Debbi
DeSisto
A tasty accompaniment to any
meal!
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2 tablespoons chopped onion
1 large clove garlic, minced
2 tablespoons butter, melted
1 cup uncooked brown rice
1-1/3 cup water
1 (10-3/4 oz) can chicken broth, undiluted
1 tablespoon chopped fresh parsley
1/4 teaspoon ground thyme
1/8 teaspoon pepper
1 bay leaf
Sauté onion and garlic in butter until onion is tender, add
remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 35
to 40 minutes or until rice is tender and liquid is absorbed. Discard bay
leaf.
Makes 4 to 6 servings.
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The Crockery Cook
by Mable Hoffman
Paperback - 150 pages (October 1998)
Fisher Books
Designed for the way we eat today - lighter dishes using additional herbs
and spices, with more flavorful ingredients, more poultry and smaller red
meat portions.
More than 120 recipes to help take the work out of mealtime preparation.
With your slow cooker or Crock-pot, these delicious meals are ready to eat
after school, work or a game of golf.
Easy to make appetizers, soups, main dishes, beverages and desserts.
Chapters are divided uniquely into cooking time for easy meal planning.
Plus, special sections on entertaining, flavors from around the world,
using compatible appliances, dishes to make ahead and shortcut cooking.
Recipes provide nutritional data.
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