1 tablespoon olive oil
1 medium onion, finely chopped
400 grams mushrooms, sliced
1 cup shredded or grated carrots
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon dried thyme(optional)
¼ teaspoon freshly ground pepper
1 liter chicken broth or 2 stock cubes dissolved in 1 liter water
¾ cup brown rice cooked till just tender
-Mix stock with 2 cups water and set to heat on a high flame.
-In a large saucepan heat oil on a medium high flame. Fry the onion for a couple of minutes, add rice and cook for 2-3 minutes, stirring occasionally.
-Add mushrooms and carrots and cook for 5 minutes or until golden and tender, stirring occasionally.
-Stir in garlic, thyme, salt and pepper.
-Add stock(boiling hot by now); Cover the pan and bring to boil over high heat. Simmer for about 15 minutes. (brown rice will stay a bit chewy).
-Makes about 8 cups. Serve hot.