2 T. canola oil
1/2 t. minced garlic
2 c. instant brown rice
1 med. onion, diced
4 oz. sliced water chestnuts
1 c. frozen edamame, defrosted
2 eggs, scrambled
1 scallion, sliced
3 T. low sodium soy sauce

Cook rice according to package directions.  Meanwhile, heat oil in large saute pan over medium heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and saute 2 minutes more.  Reduce heat to low.  Add cooked rice to pan along with water chestnuts, edamame, eggs, scallion, and soy sauce.  Toss and serve.

Easter is such a wonderful celebration and we love to have a special dinner to add to the other celebrations of the day… Easter Egg Hunts, Church Worship Service and a special family dinner with a Honey Baked Ham and all the fixings .

The flavor and the moistness of their hams is beyond comparison to any other brands we have tried. Their side dishes are always tasty when they have samples in the store when I pick up either our Easter ham or the Thanksgiving turkey.

Here is a special coupon for you from the Honey Baked Ham – enjoy and have a special Easter celebration!

You can use Red Cabbage, onion skins (red or brown), beets, tea bags, paprika or coffee to dye eggs.

Add 1 quart of water and 2 tablespoons white vinegar to a large pan; if more water is necessary to cover the ingredients, proportionally increase the amount of vinegar. Bring to
a boil,then lower heat & allow the ingredients to simmer for 30 minutes. Strain dye into a bowl, and let cool.

Add eggs to the strained dye and boil 10 minutes, turn off the heat and let the eggs sit for another 10 minutes. Take out and cool on paper towels, refrigerate.