Brown Rice With Fruits and Vegetables

A Thanksgiving tradition in our family. The vegetables/fruits can be varied in types and amounts depending on what your family likes.

• Ready In: 2 hrs
• Serves: 8-12

Ingredients

• 2  cups brown rice (if you can get it, Lundberg's brown rice blends are especially nice in this dish)
• 1⁄2 cup butter
• 1  large yellow onion, chopped
• 1  green pepper, chopped
•  mixed vegetables, of your choice cut into small pieces (we like cauliflower, broccoli, carrots, peas, yellow, red, and orange peppers, and celery)
•  golden raisin (regular will work too)
•  dried cranberries
• 1  apple, cored and chopped
•  slivered almonds (optional)
•  sharp cheddar cheese, cubed (optional)
•  salt
•  pepper

Directions

1. Cook rice as directed on package.
2. While rice is cooking, sauté the chopped onion in the butter until translucent.
3. Add longer cooking vegetables like cauliflower, carrots, celery, and continue to sauté.
4. Salt and pepper to taste.
5. Add the green pepper and the quicker cooking vegetables next like broccoli, peas, and other colored peppers.
6. When all the vegetables are tender, add the raisins, cranberries, and apple, and sauté a little longer.
7. When the rice is done, mix the rice with the sautéed fruits and veggies and cook together for a little while over low heat.
8. If desired, mix in almonds and cheese chunks right before serving, letting the cheese chunks melt a bit.