Brown Rice Stew 2 1/2 cups chicken stock 1 cup long-grain brown rice 28 ounces tomatoes, canned 3 carrots, sliced 3 green onions, chopped 1 large onion, chopped 1 celery stalk, sliced 1 tablespoon garlic, chopped 1 bay leaf 3 knackwurst sausages, sliced 1/2 cup parsley; fresh, chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and large onions, celery, garlic and bay leaf. Cover and microwave at High for 10 minutes or until boiling; stir. Cover and microwave at Medium (50%) for 45 to 60 minutes or until rice is tender. Stir in sausages, parsley, oregano, basil and thyme; let stand, covered, for 15 minutes. Discard bay leaf. Serves 8.
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