Yield: 6 servings
|8 \N||White button mushrooms; sliced|
|2 mediums||Carrots; diced|
|1 medium||Yellow onion; chopped|
|1 \N||Red bell pepper; seeded & diced|
|2 larges||Clov garlic; minced|
|2¾ cup||Vegetable broth; or water|
|1¼ cup||Long-grain brown rice; or brown basmati|
|\N \N||; ric|
|½ cup||Pecans or walnuts; diced|
|½ teaspoon||Black pepper|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried oregano|
|8 \N||Broccoli florets; blanched|
Heat oil in large saucepan over medium heat. Add mushrooms, carrots, onions, bell peppers, and garlic. Cook, stirring, for 6-7 minutes. Stir in broth or water, rice, nuts and seasonings and bring to a simmer over medium-high heat. Cover and cook over low heat until the grains are tender and liquid is absorbed, about 45 minutes.
Fluff rice and fold in broccoli if desired. Let stand covered for 5-10 minutes before serving. makes 6 servings.
NOTES : Nutritional info: Per 1 cup serving: 368 calories, 8g protein, 15g total fat (1g sat fat), 54g carbo, 0 chol, 1,292 mg sodium, 7g fiber. VEGAN Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.