Peppered Brown Rice

1. In a large saucepan, bring water and bouillon to a boil.

2. Stir in rice.

3. Reduce heat; cover and simmer for 10 minutes or until water is absorbed.

4. Meanwhile, in a large skillet, saute the vegetables in oil until tender.

5. Stir in the tarragon and rice; heat through.

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Nutrient	Quantity
Total fats	9.2567 g
Protein	25.2543 g
Carbohydrates	255.3061 g
Energy	1208.8078 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1465 g
Water	651.7405 g
Aspartic acid	2.509 g
Calcium, Ca	126.9226 mg
Lutein + zeaxanthin	707.1166 g
Fiber, total dietary	18.0666 g
Carotene, beta	543.64 g
Niacin	21.1682 mg
Vitamin A, RAE	47.1775 g
Arginine	1.8614 g
Riboflavin	0.3616 mg
Glutamic acid	5.0783 g
Sodium, Na	92.9448 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0323 g
Total lipid (fat)	9.2567 g
Manganese, Mn	12.9759 mg
Fructose	1.4811 g
Proline	1.1445 g
Fatty acids, total saturated 16:0	1.585 g
Sucrose	0.6338 g
Choline, total	15.339 mg
Sugars, total	9.0465 g
Serine	1.2726 g
Fatty acids, total saturated 18:0	0.1705 g
Vitamin B-6	2.8033 mg
Selenium, Se	0.776 g
Ash	6.481 g
Fatty acids, total saturated 18:1 undifferentiated	3.1967 g
Pantothenic acid	5.4003 mg
Phenylalanine	1.2815 g
Copper, Cu	0.8968 mg
Betaine	0.167 mg
Thiamin	1.5023 mg
Methionine	0.5349 g
Iron, Fe	7.2049 mg
Carbohydrate, by difference	255.3061 g
Phosphorus, P	1127.4148 mg
Folate, total	100.4055 g
Alanine	1.4183 g
Valine	1.4282 g
Fatty acids, total saturated 18:2 undifferentiated	3.2135 g
Glycine	1.2036 g
Carotene, alpha	28.43 g
Glucose (dextrose)	1.8828 g
Fatty acids, total saturated 14:0	0.0354 g
Zinc, Zn	8.1134 mg
Isoleucine	1.0323 g
Fatty acids, total saturated 12:0	0.0095 g
Fatty acids, total polyunsaturated	3.3602 g
Leucine	1.9939 g
Tocotrienol, alpha	0.0277 mg
Vitamin A, IU	951.3434 IU
Folate, DFE	100.4055 g
Tryptophan	0.323 g
Vitamin C, total ascorbic acid	117.7502 mg
Phytosterols	16.3708 mg
Galactose	0.3072 g
Tyrosine	0.8967 g
Vitamin K (phylloquinone)	29.6406 g
Fatty acids, total saturated	1.8606 g
Histidine	0.6221 g
Fatty acids, total monounsaturated	3.2291 g
Threonine	0.9163 g
Folate, food	100.4055 g
Cryptoxanthin, beta	23.4767 g
Vitamin E (alpha-tocopherol)	2.6083 mg
Magnesium, Mg	391.3152 mg
Lysine	0.9742 g
Potassium, K	1407.6884 mg
Cystine	0.3078 g
Fluoride, F	4.14 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown rice	2 cups	1147.08	241.6768	8.7848
Onion	0.33 cup	21.3333	4.9813	0.0533
Mushroom	6	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Water	1.75 3/4	0	0	0
Vegetable oil	2 tablespoons	0	0	0
red pepper	0.33 cup	20	4.405	0.22
green pepper	0.33 cup	9.9333	2.3045	0.0844
tarragon	0 teaspoon	0.2212	0.0377	0.0054
chicken bouillon granule	1 tablespoon	0	0	0
yellow pepper	0.33 cup	0	0	0