2 1/4 cup chicken broth
1/4 cup white wine
1/2 cup butter
1 cup brown rice
1/4 cup chopped onion
1/2 teaspoon chopped garlic
2 tomatoes, peeled, chopped
1/2 teaspoon oregano
1 salt & pepper to taste
1 teaspoon lemon juice
1/2 teaspoon dried parsley
In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a boil. Add rice and onion, and season with salt and pepper. Cover tightly with lid and cook over low heat for 50 minutes or until water is absorbed. In another pan melt remaining butter. Stir in garlic, tomatoes and oregano. Add lemon juice. Add tomato mixture to rice and toss gently.
