1/2 onion, minced
1 tbsp. vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups broth
1/2 tsp. dried thyme or rosemary or a mix, crushed
salt and pepper to taste
2 cups cooking apples, cored and diced
2 tbsp parsley or cilantro , chopped
| | Saute onion in oil in non-stick skillet until tender.
Stir in rice and brown slightly.
Stir in broth, thyme, salt and pepper; bring to boil.
Cover tightly and reduce heat; simmer 15 minutes.
Remove from heat; stir in apples and parsley.
Serve warm or cold. Serves 4.
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