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Brown Rice and Vegetable Pilaf
1 Tbs. olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
8 oz mushrooms, trimmed and sliced
1 garlic clove, finely chopped
1 cup brown rice
2 ¼ cups water
2 carrots, peeled and chopped
1 ¼ tsp salt
1/8 tsp thyme
1/8 tsp pepper
Pinch dried sage
1 medium onion, finely chopped
1 stalk celery, finely chopped
8 oz mushrooms, trimmed and sliced
1 garlic clove, finely chopped
1 cup brown rice
2 ¼ cups water
2 carrots, peeled and chopped
1 ¼ tsp salt
1/8 tsp thyme
1/8 tsp pepper
Pinch dried sage
In a 10-inch skillet, heat oil over medium heat. Add onion and celery; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in mushrooms; increase heat to medium-high and cook until mushrooms begin to brown, and liquid has evaporated. Stir in garlic. Add rice; cook stirring, 30 seconds. Stir in water, carrots, salt, thyme, pepper, and sage; heat to boiling. Reduce heat; cover and simmer until rice is tender and all liquid has been absorbed, about 45 minutes. Makes about 4 ½ cups.