2 tablespoons reduced-fat margarine or light butter
1/2 cup finely chopped celery
1/2 cup thinly sliced scallions
1/2 cup finely chopped carrot
3 cups cooked brown rice
1/4 teaspoon salt
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
Place the margarine or butter in a large nonstick skillet
and preheat over medium heat. Add the celery, scallions,
and carrots. Cover and cook, stirring occasionally, for
several minutes, until the vegetables are tender.
Add the rice, salt, and parsley to the skillet mixture and
cook, stirring frequently, for a couple of minutes, until
the mixture is heated through. Add a tablespoon or two of
water if the mixture seems too dry. Serve hot.