Brown Rice Saute with Parsley & Sage
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown rice
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | each |
onions
diced |
|
| 4 | each |
carrots
shredded |
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 | bunch |
parsley leaves
chopped |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
sage
dried |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown rice
|
|
| 45 | ml |
olive oil
|
|
| 2 | each |
onions
diced |
|
| 4 | each |
carrots
shredded |
|
| 15 | ml |
sesame seeds
|
|
| 1 | bunch |
parsley leaves
chopped |
|
| 5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
sage
dried |
*
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Wash the rice well under cold water, then place in a saucepan with water to cover by ¼ inch.
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.
