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Summer Vegetables & Rice 2 tablespoon margarine or butter 1 small onion, finely chopped (about 1/4-cup) 1 teaspoon minced garlic 1 cup frozen mixed vegetables or peas and carrots or just peas, or fresh veggies of your preference 1 cup converted or parboiled white rice or plain long-grain white rice, (to use brown rice see note) 2 cups water 1/2 cup soymilk 2 teaspoons chicken broth powder or 2 chicken bouillon cubes Begin by chopping the onion and mincing the garlic. Melt the margarine in a 2-quart saucepan. Add the onion and garlic. Cook and stir for about 5 minutes, or until the onion and garlic are both slightly tender and very fragrant. Add the remaining ingredients. Bring the mixture to a boil over high heat. Reduce the heat to low. Place a good lid on the pot, or a pie-plate if you don't have a lid. Allow the mixture to simmer for 20 to 25 minutes, or until the rice is tender. Serve hot. It may seem weird to be adding milk to rice, but it works in this recipe and gives the finished dish a creamier texture that works nicely with the vegetables. 4 to 6 servings. To use Brown Rice. Replace the rice called for above with 1-cup of brown rice. If necessary rinse the rice in cool water first to remove any debris. Proceed as directed in the recipe except cook the rice for 45 minutes or until tender.

Home   |  Gluten Free  | Cost-Cutter  |  Dolls  |  Frugal Fat Loss  |  Blog  |  Contact  |  Links (NEW!) Doll Blog   |  Old Fashioned Education  |  Prairie Homemaker  |  Veiled Glory GFCF means Gluten Free and Casein Free © 2007-2012 Frugal Abundance The Christian Counter Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.