Rice with Crunch

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Makes 6 to 8 servings.



  1. Cook celery, mushrooms, onion and parsley in butter in large skillet until vegetables are tender crisp.
  2. Add rice, broth, salt and pepper.
  3. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  4. Add grape nuts and toss lightly.