Brown Rice Stew
- 2 1/2 c Chicken stock
- 1 c Long-grain brown rice
- 28 oz Tomatoes; canned
- 3 Carrots; sliced
- 3 Green onions, chopped
- 1 lg Onion, chopped
- 1 Celery stalk; sliced
- 3 cl Garlic; chopped
- 1 Bay leaf
- 3 Knackwurst sausages; sliced
- 1/2 c Parsley; fresh, chopped
- 1 ts Dried oregano
- 1 ts Dried basil
- 1/2 ts Dried thyme
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
45-60 minutes or until rice is tender. Stir in sausages, parsley, oregano,
basil and thyme; let stand, covered, for 15 minutes. Discard bay leaf.
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
45-60 minutes or until rice is tender. Stir in sausages, parsley, oregano,
basil and thyme; let stand, covered, for 15 minutes. Discard bay leaf.
