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
Oven method:
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.
Stovetop method:
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.
Serves 6.
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