rice with vegetables



1 c. sliced green onion

5 cubes chicken bouillon

1 c. shredded carrots

1/2 bay leaf

1/2 c. chopped fresh parsley

1/2 tsp. salt

6 T. butter

1/4 tsp. dried thme

2 1/2 c. uncooked reg. rice

4 1/2 c. water

1 pkg. froz. peas, cooked



Day Before:

cut & measure vegetables and refrigerate in plastic bags.


30 Min. Before:

melt butter; add onions and carrots and saute.  Add rice and cook until opaque.  Add bouilon, seasonings, and water;  Bring to a boil and then simmer for 15 min.  Stir in parsley.


Serve with Golden Chicken Rolls

-from Lois Harder

MCC Fellowship Meals 1997