Vegetables And Rice
|Carrots||2 , finely diced|
|Onion||1 , sliced|
|Celery stalks||2 , diced|
|Zucchini/Yellow squash||1 , washed and diced|
|Green pepper||1⁄2 , seeded and diced|
|Tomato||1 , peeled, seeded, and chopped|
|Boiling salted water||1⁄4 Cup (4 tbs)|
|Almond halves||1⁄4 Cup (4 tbs), unblanched (Raw)|
|Cooked brown rice||4 Cup (64 tbs), chilled several hours so that the grains separate|
|Freshly ground black pepper||To Taste|
1. Put the carrots, onion, celery, squash, and green pepper in a saucepan with the tomato and water. Cover tightly, bring to a boil, and simmer gently over low heat until carrots are tender, about 15 minutes. Stir in the almonds.
2. Add rice and stir to mix. Reheat over very low heat while stirring. Season with salt and pepper, if desired.