This rice and vegetable dish can be a great side to almost any protein!
1 1/2 cups uncooked instance brown rice
1/4 tsp. salt
3 green onions (with tops), chopped
1 cup green beans, cut into 1″ pieces
1 can (14 oz.) artichoke hearts, quartered, undrained
1 cup water or broth (or enough to make 1 1/2 cups when added to the artichoke juice)
fresh chopped parsely to taste
- Mix all ingredients in a 10″ skillet.
- Heat to boiling, stirring frequently.
- Reduce heat, cover and simmer until rice is tender, about 10 minutes.
- Season with salt and parsely
- Serve hot.
Food Mingle Blog Substitutions and Alternatives:
The original recipe called for diced tomatoes, but I substituted in green beans instead. Use your favorite vegetables. Peas or peppers would also be good alternatives.
Yield: 5 servings
Source: Betty Crocker Cookbook, 1986