1 tablespoon vegetable oil
1-1/2 cups quick-cooking brown rice
1-1/4 cups low sodium chicken broth
1/2 teaspoon dried thyme, crushed
Salt and pepper to taste
2 cups Rome apples, cored and diced
2 tablespoons parsley, chopped
Sauté onion in oil in non-stick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold.
Makes 4 servings.