2 T olive oil 1 cup onion, chopped 8 c chicken broth 1/2 c celery, chopped 1 c carrots, sliced 1 tsp garlic, minced 1 T fresh basil, chopped (or 1 tsp dry basil) 3 c mushrooms, sliced 1/2 pkg frozen spinach, thawed 1 T chives, chopped 1/4 c red bell pepper, chopped 1 T black pepper 3 tsp lemon juice 1/3 c uncooked brown rice Sliced lemon for garnish Freshly grated parmesan cheese
In skillet, sauté onions in olive oil. Then in Dutch oven add broth, onions, celery, carrots, garlic, and basil. Mix well. Then add mushrooms, spinach, chives, red bell pepper, black pepper, rice, and lemon juice. Bring mixture to boil. Reduce to gentle simmer, cover and cook til rice is tender (approx 40 min). Pour into serving bowls and garnish with thin slice of lemon and Parmesan cheese. Serve with garlic toast.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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