Brown rice saute with parsley & sage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Brown rice |
| 3 | tablespoons | Olive oil |
| 2 | eaches | Onions, diced |
| 4 | eaches | Carrots, shredded |
| 1 | tablespoon | Sesame seeds |
| Salt and pepper, to taste | ||
| 1 | large | Bunch fresh parsley, chopped |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Dried sage |
| 1 | tablespoon | Soy sauce (opt'l.) |
Directions
Wash the rice well under cold water, then place in a saucepan with water to cover by ¼". Bring to a boil over high heat, then turn the heat down low and cover tightly. Simmer until all water is absorbed, approximately 1 hour. In a frying pan or wok, heat the oil and saute the onions until golden brown or even a bit burnt, about 8 minutes. Add the cooked rice to the onions. Stir in the carrots, sesame seeds, salt and pepper to taste, and the herbs. Stir-fry lightly for about 5 minutes. Mix in the soy sauce just before serving, if desired.
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