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Brown Rice Stew

Submitted by twen1

YIELD

8 servings

PREP

15 min

COOK

55 min

READY

1 hrs

Ingredients

2 ½

CUPS CHICKEN BROTH

1

CUP LONG GRAIN RICE
brown

28

OUNCES TOMATOES, CANNED

3

EACH CARROTS
sliced

3

EACH SCALLIONS, SPRING OR GREEN ONIONS

1

LARGE ONIONS
chopped

1

EACH CELERY STALKS

3

CLOVES GARLIC
chopped

1

EACH BAY LEAVES *

3

EACH KNACKWURST SAUSAGE
sliced *

½

CUP PARSLEY LEAVES
fresh, chopped

1

TEASPOON OREGANO
dried

1

TEASPOON BASIL
dried *

½

TEASPOON THYME
dried *

Directions

In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and large onions, celery, garlic and bay leaf.

Cover and microwave at High for 10 minutes or until boiling; stir.

Cover and microwave at Medium (50%) for 45 to 60 minutes or until rice is tender.

Stir in sausages, parsley, oregano, basil and thyme; let stand, covered, for 15 minutes.

Discard bay leaf.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 263g (9.3 oz)

Amount per Serving

Calories 155 8% of calories from fat

% Daily Value *

Total Fat 1g 2%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 283mg 12%

Total Carbohydrate 10g 10%

Dietary Fiber 3g 11%

Sugars g

Protein 11g

Vitamin A 87% • Vitamin C 33%

Calcium 7% • Iron 15%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber