2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
1/4 teaspoon pepper
Directions
Wash hands with soap and water.
In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
Try with brown rice. Simmer for 45 minutes or until the rice is tender.
Try other seasonings, such as rosemary or crushed red pepper.
Comment
This is a nice, quick and flexible recipe. I've made it with instant brown rice and also added cooked whole grains that were stored in the freezer.