International Brown Rice

This dish combines ingredients of several different nationalities into a satisfying experience full of taste and health. It is easily made vegetarian, gluten free or dairy free with little adjustment. Add or subtract anything you like or don't have on hand to make it into something your family will enjoy. It goes together in half the time if you have leftover steamed rice already on hand.

One hour preparation time

Serves 6 as a meal or 12 as a side dish

1. Steam for 45 minutes:

1 cup brown basmati rice in

2 cups water

2. In large skillet you can cover, begin to saute on medium low heat

1 large onion finely chopped with

2 cloves minced garlic in

2 tablespoons olive oil or butter

3. Intermittent with stirring the saute, chop or slice:

1 large carrot

1 large stalk of celery

1 cup green cabbage

1 red bell pepper

4. Stir the carrot, celery, cabbage and bell pepper into the onion saute

5. Add the following as you stir the saute:

2 tablespoons basil pesto

2 tablespoons fresh cilantro

12-15 slices pepperoni, chopped

1 teaspoon curry powder

1 teaspoon salt (less if you added salt to your rice)

1 teaspoon lemon pepper

6. After you add this next ingredient to the saute, cover and bring it to a boil:

1 cup water

7. As soon as it boils hard, uncover and turn the heat back down to med low. Stir in

8 ounces firm tofu, in small cubes

1 cup mung bean sprouts

8. When tofu is warm, stir in warm rice, cover and let the flavors mingle for 5 minutes. Add more water if needed to keep moist.

Serve with soy sauce, or a little marinara-- whatever suits your taste! You could add diced green chili if you want more spice. You could add scrambled egg or leftover chopped chicken if you want more protein. Enjoy!