Herbed Brown Rice with Mushrooms
Quick and easy! Make in the oven, or stovetop. Substitute the herbs with others depending on your taste or main course.
1 ½ cups of long grain brown rice
½ pounds of mushrooms, cleaned, dried and thin sliced
2 cups of gluten-free chicken broth (Check label for allergens)
¾ cup of water
2 bay leaves
1 teaspoon of sage, minced
1 teaspoon of thyme, minced
3 green onions, sliced
Preheat oven to 350 degrees F.
Combine the brown rice, mushrooms, chicken broth, water and the bay leaves in a medium sized baking dish. Cover and bake for 1 hour and 10 minutes. Remove from oven, discard bay leaves and stir in the sage and thyme. Top with the fresh onion.
Combine the brown rice, mushrooms, chicken broth, water and the bay leaves in a medium sized sauce pan. Bring to a boil. Cover, reduce heat and simmer for 30-45 minutes or until all liquid is absorbed. Remove from heat. Discard bay leaves and stir in the sage and thyme. Top with the fresh onion.
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