Ingredients
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
Preparation
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.
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.
