Recipe - Rosy Cocktail

1 One half cup Water
2/3 cup Tomato Or Eight Vegetable
Juice
2 cup Instant Brown Rice
2 teaspoon Canola Oil
One fourth teaspoon Salt
1 teaspoon Minced Fresh Parsley; for
garnish

Combine water and juice in a medium saucepan and bring to a boil over
mediumhigh heat. Stir in remaining ingredients, except for parsley and
return to a boil.

Reduce heat, cover and simmer 10 minutes or until rice is tender and water
is absorbed. Serve garnished with parsley.

VARIATIONS:

Onion Tomato Rice: Saute 1 medium onion, finely chopped, in the oil until
firmtender, then add liquid and bring to a boil. Proceed as above with
rice and salt. Stir in one cup cooked green peas into hot rice.

Per serving: 20 Calories (kcal); 2g Total Fat; (99% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 136mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; One half Fat; 0
Other Carbohydrates

Recipe by: Susan Sassaman Claessens

Converted by MM_Buster v2.0n.