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.) image placeholder

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.

Submitted by: Recipe Group Member