1 c brown rice
2-1/4 c beef stock
3 T butter
1 c finely chopped onion
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 lb fresh mushrooms, sliced
3 cloves garlic, minced
1/2 tsp salt
1/8 tsp cayenne pepper
black pepper to taste
In a saucepan, combine the beef stock and rice, bring to boiling. Cover and cook for 50 minutes or until all the liquid is absorbed.
In the meantime, in a skillet, melt the butter and saute the vegetables until tender. Add the salt, cayenne, and black pepper. Fold the vegetables into the hot cooked rice. Serves 6 to 8.
