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.

The taste and the texture is very changeable depending on the type of brown rice and the type of mushroom you choose.

Grammy

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