GARDEN JAMBALAYA

1/3 cup thinly sliced onion
1 cup diced celery
3 tablespoons butter
4 cups assorted fresh garden vegetables (green beans, cucumber, green pepper, or tomato wedges)
2 cups hot bouillon, divided use
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tbsp. lemon juice
1 tbsp. cornstarch
2 tbsp. water
1 1/3 cups Minute Rice, uncooked

Saute onion and celery in butter in a skillet until tender.

Stir in vegetables, 1 cup bouillon, salt, pepper, lemon juice.

Stir cornstarch into water until smooth. Add gradually to vegetables.

Make a well in the center of vegetables. Pour in Minute Rice; pour remaining bouillon over rice, moistening evenly. Cover and simmer for 5 minutes.

Serves 8
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