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Categories:Viewed: 54 - Published at: 2 years ago
Ingredients
- 1 c. finely chopped onion
- 1 c. finely chopped celery
- 2 large cloves garlic, minced
- 1/4 c. butter, melted
- 4 2/3 c. chicken broth
- 2 c. brown rice or white (uncooked)
- 3/4 tsp. salt
- 1/4 tsp. white pepper
- 1 c. chopped carrots
Method
- Saute celery, onion and garlic in butter, using Dutch oven. Add chicken broth, rice, salt and pepper.
- Cover and cook over low heat for 40 minutes.
- Stir in carrots and cook additional 10 minutes.
- Serves 12.