Savory Bran Rice Pilaf
|Uncooked white rice/Brown rice||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|All bran cereal||1 Cup (16 tbs) (Kellogg's)|
|Dried basil leaves||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Cook rice according to package directions, adding bouillon cube and omitting salt and margarine in package directions.
While rice is cooking, melt margarine in large skillet.
Stir in onion, celery, mushrooms and water chestnuts.
Cook over medium heat, stirring occasionally, until celery is crisp-tender.
Gently stir in cooked rice, Kellogg's® All-Bran® cereal and remaining ingredients.
Cover and cook over low heat about 15 minutes.