Categories: Rice, Side Dish, Vegetarian
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion , sliced vertically into thin crescents
- 1 large green bell pepper , sliced vertically into strips
- 1 carrot , diced
- 5 -6 mushrooms , sliced
- 1 celery rib , diced
- 4 1/2 cups cooked brown rice
- 2 tablespoons golden raisins
- 1 1/2 teaspoons caraway seeds
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried thyme
- 2 tablespoons minced dried apricots
- 2 tablespoons chopped pecans or 2 tablespoons cashews
- 2 -4 ounces cheese , cut into 1/4-inch cubes (she uses a combination of Muenster, cheddar, and mozzarella)
Directions
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In a large nonstick skillet, heat the oil over medium heat.
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Add in the onion; stir/saute for 3 minutes.
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Add in the bell pepper and carrot; stir/saute 3 minutes.
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Add in the mushrooms and celery; stir/saute 4 minutes.
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Gradually stir in the rice, folding the vegetables into it.
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Lower the heat and add in raisins, and the next 8 ingredients; stir gently, folding the ingredients together.
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Place cover on the skillet and cook on low heat for about 6-8 minutes or until warmed through (you can add a little water for the rice to steam in if needed).
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When the rice is quite hot, stir in the cheese and cook just until the cubes start to melt.
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Serve immediately.