Brown Rice Stew

• 2 1/2 cups chicken broth
• 1 cup long grain rice brown
• 28 ounces tomatoes, canned
• 3 each carrots sliced
• 3 each scallions, spring or green onions
• 1 large onions chopped
• 1 each celery stalks
• 3 cloves garlic chopped
• 1 each bay leaves
• 3 each knackwurst sausage sliced
• 1/2 cup parsley leaves fresh, chopped
• 1 teaspoon oregano dried
• 1 teaspoon basil dried
• 1/2 teaspoon thyme dried

1. In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and large onions, celery, garlic and bay leaf.
2. Cover and microwave at High for 10 minutes or until boiling; stir.
3. Cover and microwave at Medium (50%) for 45 to 60 minutes or until rice is tender.
4. Stir in sausages, parsley, oregano, basil and thyme; let stand, covered, for 15 minutes.
5. Discard bay leaf.

chicken broth, long grain rice brown, tomatoes, carrots, scallions, onions, celery stalks, garlic, bay leaves, knackwurst sausage, parsley, oregano, basil, thyme

Taken from recipeland.com/recipe/v/brown-rice-stew-33250 (may not work)