Garden Vegetable Rice Medley
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Diced pared cucumber||2 Cup (32 tbs)|
|Tomato||1 , peeled and cut|
|Green pepper||1 Medium, cut into strips|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (Diluted With 3/4 Cup Boiling Water)|
|Lemon juice||1 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Pepper||1⁄8 Teaspoon, seasoned|
|Thyme||1⁄4 Teaspoon, crushed|
|Ground ginger||1⁄2 Teaspoon|
|Precooked rice||1 1⁄3 Cup (21.33 tbs)|
Cook the celery, onion, and garlic in hot butter in a large decorative skillet until celery is lightly browned.
Add the cucumber, tomato, green pepper, parsley, 3/4 cup of the hot broth, lemon juice, and a mixture of the salt, monosodium glutamate, seasoned pepper, thyme, and ginger.
Stir lightly until the mixture is blended.
Combine cornstarch and water; stir into vegetable mixture and bring rapidly to boiling, stirring gently.
Make a well in center of vegetables and add the rice.
Pour the remaining hot broth over rice, moistening evenly.
Cover skillet tightly and cook mixture over medium heat until rice is tender, about 5 minutes.
Garnish rice mound with parsley and serve the medley from skillet.