Title: Brown Rice Saute with Parsley and Sage
Categories: Side Rice Vegetable Vegetarian
Yield: 8 Servings
| 1 1/2 | c | Brown rice |
| 3 | tb | Olive oil |
| 2 | | Onions, diced |
| 4 | | Carrots, shredded |
| 1 | tb | Sesame seeds |
| | | Salt and pepper, to taste |
| 1 | lg | Bunch fresh parsley, chopped |
| 1 | ts | Dried thyme |
| 2 | ts | Dried sage |
| 1 | tb | Soy sauce (opt'l.) |
Wash the rice well under cold water, then place in a saucepan with water to
cover by 1/4". 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 saute 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.