Title: Creole rice pilaf
 Categories: Rice
      Yield: 6 Servings
 
  2 1/4 c  Chicken broth
    1/4 c  White wine
    1/2 c  Butter
      1 c  Brown rice
    1/4 c  Chopped onion
    1/2 ts Chopped garlic
      2    Tomatoes, peeled, chopped
    1/2 ts Oregano
           Salt & pepper to taste
      1 ts Lemon juice
    1/2 ts Dried parsley
 
  In a saucepan, combine broth wine and 6 tablespoons butter. Bring to a
  boil. Add rice and onion, and season with salt and pepper. Cover
  tightly with lid and cook over low heat for 50 minutes or until water
  is absorbed. In another pan melt remaining butter. Stir in garlic,
  tomatoes and oregano. Add lemon juice. Add tomato mixture to rice and
  toss gently.