Brown Rice and Vegetable Pilaf
Instructions:
Fragrant herbs and a variety of fresh vegetables complement the nutty flavor of brown rice in this tasty and nutritious vegetarian dish. Serve as a hearty accompaniment or main course. 1 tablespoon olive or vegetable oil 1 medium onion, finely chopped 1 stalk celery, finely chopped 8 ounces mushrooms, trimmed and sliced 1 garlic clove, finely chopped 1 cup regular long-grain brown rice 21â„4 cups water 2 carrots, peeled and chopped 11â„4 teaspoons salt 1â„8 teaspoon dried thyme 1â„8 teaspoon ground black pepper pinch dried sage
Makes about 41â„2 cups or 6 accompaniment servings Prep: 15 minutes Cook: 1 hour 10 minutes
- In 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. Fluff with fork.