Brown Rice Pilaf with Peapods-Gundersen Lutheran 500 Club

Brown Rice Pilaf with Pea Pods
Makes 3 servings
Getting started Equipment you will need: 2 quart saucepan, cutting board, chef knife, skillet, wooden spoon Do right away when you get home: Action step 1

½ can low-sodium chicken broth

¼ cup water

½ tsp. dried thyme

½ cup uncooked regular brown rice

½ tsp. canola oil
¼ cup finely chopped red bell pepper
¼ cup fresh or frozen pea pods
1/3 cup sliced green onions
Action 1. In 2 quart saucepan, heat broth, water and thyme to boiling. Stir in rice. Cover and simmer 45-50 minutes until rice is tender.
2. Meanwhile, chop veggies. In medium skillet, heat oil over medium-high heat. Cook bell pepper, pea pods and onions, 3-4 minutes, stirring frequently, until tender.
3. When rice is cooked, stir pea pod mixture into rice. Serve.

Side items: Sweet and Sour Pork Chops and glass of milk

Tips: This recipe is easily adjustable to allow for more servings. Got leftover chicken broth? Freeze it! Pour leftover chicken broth into an ice cube tray and freeze. When frozen, remove broth cubes from the tray and place in a zip lock bag. Label with the date. Each cube is approximately 1 oz. (This works great with leftover wine too!)

Shopping list: 1 (15 oz.) can low-sodium chicken broth Uncooked regular brown rice Red bell pepper Fresh or frozen pea pods 1-2 green onions
Check for: Dried thyme Canola oil