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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 9, 2009

Vegetable Brown Rice

Serves: 6


  Download this recipe.

2 1/2 cups chicken broth
1 teaspoon herb & spice blend seasonings
2/3 cup brown rice
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped onions
2 cups Complete® wheat bran flakes
1 (8-ounce) can tomato sauce
2 tablespoons chopped parsley

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.

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