Hickory RiceSubmitted by: SANDYK1750
1 cup long grain brown rice
2 1/2 cups water
1 tbs. olive oil
1 cup onions, diced
1 cup red pepper, diced
2 stalks celery, diced
2 tbsp. Barbeque Sauce
Couple of drops of liquid smoke (to taste)
1. Rinse rice in 2 to 3 changes of cold water. Drain well.
2. In a 2-quart saucepan with lid, bring water, oil and salt to a boil over high heat; stir in rice. Cover and reduce heat
to low and simmer for approximately 45 to 55 minutes, or until liquid is absorbed. Keep tightly covered during cooking process.
3. Remove lid and fluff cooked rice with a fork and serve. If rice is not going to be served immediately, place a paper towel between the saucepan and lid to keep it from becoming too sticky by absorbing too much moisture as it sits.
While rice is cooking saute onions, peppers, and celery in1 tbsp olive oil until crispy tender. Mix vegetables with cooked rice and add barbeque sauce and liquid smoke. You can also use hickory flavoured BBQ sauce instead of liquid smoke.
Makes 4 - 1 cup servings
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYK1750.