I need to eat a more healthy diet and went in search of some recipes that I could add to a collection that would provide some good flavor while also watching the fats and sugar. I found this recipe at the cookincanuck.com and it checked all the boxes for health, flavor, low fat, low sugar and as a bonus it’s also gluten free. It paired really well with some simple salmon and a salad.
- 1 1/2 teaspoons olive oil, divided
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup brown rice (the author suggests basmati)
- 1 cup vegetable broth
- 1 cup water
- 8 ounces mushrooms, sliced (choose a mushroom you enjoy, but a flavorful one like shitaki will make your dish shine)
- 1 tablespoon minced fresh thyme
- 3 tablespoon minced flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- Add the rice and cook, stirring constantly, for 1 minute.
- Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
- Cook until all of the liquid is absorbed, about 35 minutes.*
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat.
- Add the mushrooms and cook until starting to brown, about 4 minutes. Stir in the thyme and cook for 30 seconds.
- Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.