Rice a La Hippie
- Ready In:
- 48mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 14.79 ml vegetable oil
- 1 large onion, sliced vertically into thin crescents
- 1 large green bell pepper, sliced vertically into strips
- 1 carrot, diced
- 5-6 mushrooms, sliced
- 1 celery rib, diced
- 1064.65 ml cooked brown rice
- 29.58 ml golden raisins
- 7.39 ml caraway seeds
- 2.46 ml dried basil
- 1.23 ml dried rosemary
- 1.23 ml dried oregano
- 1.23 ml celery seed
- 1.23 ml dried thyme
- 29.58 ml minced dried apricots
- 29.58 ml chopped pecans or 29.58 ml cashews
- 56.69-113.39 g cheese, cut into 1/4-inch cubes (she uses a combination of Muenster, cheddar, and mozzarella)
directions
- In a large nonstick skillet, heat the oil over medium heat.
- Add in the onion; stir/saute for 3 minutes.
- Add in the bell pepper and carrot; stir/saute 3 minutes.
- Add in the mushrooms and celery; stir/saute 4 minutes.
- Gradually stir in the rice, folding the vegetables into it.
- Lower the heat and add in raisins, and the next 8 ingredients; stir gently, folding the ingredients together.
- Place cover on the skillet and cook on low heat for about 6-8 minutes or until warmed through (you can add a little water for the rice to steam in if needed).
- When the rice is quite hot, stir in the cheese and cook just until the cubes start to melt.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!