2 tablespoons olive oil
2 tablespoons celery, chopped
2 tablespoons onion, chopped
1 green onion, chopped
2 tablespoons red bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain brown rice, cooked
2 tablespoons herb and garlic seasoning
1 tablespoon basil
1 teaspoon cayenne pepper
1 teaspoon sea salt
2 tablespoons cranberry juice

Sauté vegetables in olive oil for 3 minutes on medium-high heat. Reduce heat to low and add rice, seasonings and cranberry juice. Simmer for about 5 minutes.

Serving size: 1/2 cup. Per serving: 180 calories, 3 g protein, 7.5 g fat, 2.3 g fiber, 25.5 g carbohydrates, 589 mg sodium.

Diane Krejci, Pedernales Electric Cooperative