Rice a La Hippie

A Crescent Dragonwagon recipe--from her teenager hippie days.

• Ready In: 48 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  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
• 4 1⁄2 cups cooked brown rice
• 2  tablespoons golden raisins
• 1 1⁄2 teaspoons caraway seeds
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon dried thyme
• 2  tablespoons  minced  dried apricots
• 2  tablespoons  chopped pecans or 2  tablespoons cashews
• 2 -4  ounces cheese, cut into 1/4-inch cubes (she uses a combination of Muenster, cheddar, and mozzarella)

Directions

1. In a large nonstick skillet, heat the oil over medium heat.
2. Add in the onion; stir/saute for 3 minutes.
3. Add in the bell pepper and carrot; stir/saute 3 minutes.
4. Add in the mushrooms and celery; stir/saute 4 minutes.
5. Gradually stir in the rice, folding the vegetables into it.
6. Lower the heat and add in raisins, and the next 8 ingredients; stir gently, folding the ingredients together.
7. 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).
8. When the rice is quite hot, stir in the cheese and cook just until the cubes start to melt.
9. Serve immediately.