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.

INGREDIENTS:

• 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

INSTRUCTIONS:

• 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.