Confetti Brown Rice

 

1

tablespoon margarine

1/2

cup uncooked brown rice

1 1/2

cups sliced fresh mushrooms (4 ounces)

2

medium green onions, thinly sliced (2 tablespoons)

1 1/4

cups water

1/2

teaspoon salt

1/4

teaspoon pepper

2

cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained

1

tablespoon lemon juice

• 1 Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• 2 Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.