vrijdag 22 november 2013

Brown Rice-Walnut Stuffing (Kopie)

Makes 6 cups.

•1 cup brown rice
•1 chicken-flavored bouillon cube or envelope
•1-2 Tbsp butter or margarine
•2 medium stalks celery, sliced
•1 large onion, diced
•1 cup toasted walnuts
•1/4 tsp sage

Prepare brown rice, adding bouillon. In large skillet, over medium heat, cook celery and onions in melted butter until tender (about 7 minutes), stirring occasionally. Remove skillet from heat, stir in walnuts, sage, and cooked rice.

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