Ingredients
1 1/2 teaspoons olive oil (divided)
1/2 yellow onion (chopped)
2 garlic cloves (minced)
1 cup brown rice
1 cup vegetable broth
1 cup water
8 ounces crimini mushrooms (sliced)
1 tablespoon fresh thyme (minced)
3 tablespoons flat leaf parsley (minced)
1/4 teaspoons salt
1/4 teaspoons ground pepper
Toasted Brown Rice with Mushrooms & Thyme Method
- Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- Add the rice and cook, stirring constantly, for 1 minute.
- Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
- Cook until all of the liquid is absorbed, about 50 minutes.
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat.
- Add the mushrooms and cook until starting to brown, about 4 minutes. Stir in the thyme and cook for 30 seconds.
- Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.
courtesy of www.yummly.co.za
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