Brown rice saute with parsley & sage

Yield: 8 Servings

Measure 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.)

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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