Brown Rice Primavera
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (14 oz.) cans low sodium chicken broth | |
| 1 ½ cup brown rice | Uncooked |
| 3 cups assorted fresh vegetables | For example, sugar snap peas, asparagus, red, green or yellow pepper, cherry tomatoes. All washed, trimmed and chopped. |
| 1 red onion | Washed and finely chopped. |
| 1 cup water | |
| 1 teaspoon cornstarch | |
| 1 teaspoon lemon peel | Washed and finely shredded |
| ½ teaspoon black pepper | |
| 1 teaspoon crushed basil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine chicken broth and brown rice. | |
| 2 | Bring to a boil. | |
| 3 | Reduce heat, cover and simmer for 40 to 45 minutes or until most of the liquid is absorbed and brown rice is tender. | |
| 4 | Meanwhile, in a large skillet, heat oil over medium heat. | |
| 5 | Add red onion and cook for 3 to 5 minutes until tender. | |
| 6 | Add assorted vegetables and cook until tender. | |
| 7 | In a small bowl, combine water and cornstarch. | |
| 8 | Stir until smooth. | |
| 9 | Add to vegetables in skillet with pepper, basil and lemon peel. | |
| 10 | Cook uncovered until thick and bubbly. | |
| 11 | Add vegetables to brown rice and toss to combine. | Internal temperature 135 F. |
Posted in Side Dish, Starch Side Recipes
