2 1/2 cups vegetable stock
1 cup short-grain brown rice
1 tablespoon fresh lemon juice
1 medium Granny Smith apple, peeled and diced
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup sliced scallions
1 stalk celery, thinly sliced
3/4 cup dried cranberries
3 tablespoons chopped fresh italian parsley
Heat stock in saucepan over medium heat until boiling. Stir in rice, and bring to second boil. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.
Meanwhile, drizzle lemon juice over diced apple, and set aside.
Heat oil in medium-sized saucepan over medium-high heat for 1 minute. Add garlic, scallions and celery, and saute for 3 minutes. Add cooked rice, diced apple, cranberries and parsley. Mix thoroughly, reduce heat to low and cook 8 minutes.
JonellSisters
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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