My husband gets very tired of plain brown rice in his lunch, and I like a bit of variety as well so I decided to make a healthier, vegan version of Spanish style rice.
-2 cups uncooked brown rice
-1 can low-sodium diced tomatoes
-1 packet of low-sodium condensed vegetable broth (or bouillon)
-1/2 cup of chopped celery
-dash of onion salt (can substitute powder)
-dash of garlic salt (can substitute powder)
Brown the uncooked brown rice in some cooking spray, sort of how you cook rice-a-roni. Put all the ingredients in a rice cooker, fill rice cooker with water to about 4 1/2-5 cups once all the ingredients are in and let the rice cooker do the rest.
This fluffed up to about 6 cups and by my calculations is about 233 calories per cup.
|Sesame salad dressing||Supertaster||9||1 year 12 weeks ago|
|Authentic paella?||maki||10||1 year 13 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 16 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 18 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 18 weeks ago|