Toasted Brown Rice with Mushrooms & Thyme

• Vegan
• Gluten free

• Produce

  • 8 oz Crimini mushrooms
  • 3 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 1 tbsp Thyme, fresh
  • 1/2 Yellow onion

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tsp Olive oil

• Liquids

  • 1 cup Water

Found on cookincanuck.com

Description

Ingredients

• 1 ½ tsp olive oil, divided
• ½ yellow onion, chopped
• 2 garlic cloves, minced
• 1 cup brown rice
• 1 cup vegetable broth
• 1 cup water
• 8 oz. crimini mushrooms, sliced
• 1 tbsp minced fresh thyme
• 3 tbsp minced flat-leaf parsley
• ¼ tsp salt
• ¼ tsp ground pepper

Directions

• 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.

Nutrition