1 cup white rice (I use Uncle Bens Converted)", "3 tablespoons olive oil, divided", "1 12 cups chicken broth", "12 cup white wine", "1 cup diced onion", "3 cups sliced mushrooms", "2 cloves garlic, crushed", "12 cup diced celery", "34 cup diced green pepper", "2 teaspoons herbes de provence (or other herb of your choice)", "1 lemon, juice of", "salt and pepper
Instructions
In a large pot, heat the rice and 1 Tbsp.
oil, Stir constantly until the rice is lightly browned.
Add the chicken broth, and wine and bring to a boil.
Cover and simmer for 15 minutes.
Take from heat and let stand 5 minutes.
Meanwhile, in a skillet, saute the onion, mushrooms and garlic in the 2 Tbsp.
of olive oil.
When the onion is cooked and the mushrooms a little brown, add the celery, green pepper, and Herbes de Provence.
Saute about 5 minutes until the celery and green pepper are cooked, but still a little crisp.
Add the vegetable mixture to the rice.
Sprinkle the lemon juice, salt and pepper over top and mix gently.