Brown Rice Saute with Parsley and Sage
soy sauce, tamari
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.