Serves: 6
Total Calories: 404
1. In 3-quart saucepan, combine chicken broth and seasoning. Bring to boil over medium heat. Add rice reduce heat and cover. Simmer 25 minutes. Stir in carrots, celery and onion. Simmer 25 minutes longer or until broth is absorbed and vegetables are tender.
2. Stir KELLOGG'S® COMPLETE® Wheat Bran Flakes cereal and tomato sauce into hot rice. Cover and cook 5 minutes longer. Remove from heat and stir in parsley. Serve hot.
This Vegetable Brown Rice recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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