Brown Rice Pilaf

Servings

Serving size

1/2 cup

COOKING TIME

60 minutes

Ingredients

2 tsp. Olive oil

1/2 medium White or yellow onions (minced)

4 Ounce Mushrooms, white, raw (sliced)

3 clove Garlic, raw (minced)

1 cup Brown rice

1/2 tsp. Salt

1 to taste Black pepper

1 lemon yields Lemon juice

2 cups No salt added vegetable stock (or water)

2 Tbsp. Fresh parsley (minced)

Instructions

Rinse rice in fine mesh strainer until the water runs clear. Allow to drain.

Heat olive oil in a medium saucepot over medium heat. Add the onions and cook until translucent, about 2-3 minutes, stirring frequently.

Add in the mushrooms and garlic, cook for another 2 minutes, stirring frequently.

Add in the rice, salt and pepper and toast for 2 minutes, stirring frequently.

Add the lemon juice and vegetable stock. Bring to a boil, then reduce heat to a simmer and cover pot with a lid and allow to cook for 25-35 minutes (it is best to follow package instructions) adjusting temperature down if needed or until rice is tender and liquid is gone. Do not stir while cooking.

Fluff with a fork. Stir in parsley.