Ingredients
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1 3/4 cups water
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1 tablespoon chicken bouillon granule
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2 cups uncooked instant brown rice
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1/3 cup chopped onion
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1/3 cup of chopped sweet red pepper
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1/3 cup chopped yellow sweet pepper
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6 -8 fresh mushrooms, sliced
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1 stalk celery, sliced
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2 -3 tablespoons vegetable oil
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1/8 teaspoon dried tarragon
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1/3 cup chopped sweet green pepper
Instructions
- In a large saucepan, bring water and bouillon to a boil.
- Stir in rice.
- Reduce heat; cover and simmer for 10 minutes or until water is absorbed.
- Meanwhile, in a large skillet, saute the vegetables in oil until tender.
- Stir in the tarragon and rice; heat through.