Brown Rice Sauté with Parsley and Sage
- 1-1/2 cup Brown rice
- 3 Tbsp Olive oil
- 2 Onions, diced
- 4 Carrots, shredded
- 1 Tbsp Sesame seeds
- Salt and pepper, to taste
- 1 lg Bunch fresh parsley, chopped
- 1 tsp Dried thyme
- 2 tsp Dried sage
- 1 Tbsp Soy sauce (opt l.)
Wash the rice well under cold water, then place in a saucepan with water to cover by 1/4.
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 sauté 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.Servings:
Submitted by: Recipe Group Member
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