| BROWN RICE PRIMAVERA |
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Serves 41 -1/4 cups water 1/2 cup long-grain brown rice, uncooked 1/2 teaspoon salt 1/4 teaspoon dried basil leaves, crumbled 1/8 teaspoon black pepper 1 tablespoon CRISCO Oil 1 carrot, peeled, diced (about 1/2 cup) 1 small red bell pepper, seeded, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 1 small zucchini, diced (about 1/2 cup) 2 green onions, thinly sliced (about 1/4 cup) Bring water to a boil in medium saucepan on medium heat. Add rice, salt, basil and black pepper. Reduce heat to low. Cover; simmer 40 to 45 minutes or until water is absorbed and rice is tender. Heat oil in large skillet on medium-high heat. Add carrot, red pepper, yellow squash, zucchini and green onions. Cook and stir 5 to 7 minutes or until tender. Transfer rice to serving bowl. Add vegetables; toss to combine. Serve immediately. |
