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BROWN RICE SAUTE WITH PARSLEY AND SAGE

  • 8servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 

  2. 1/2 c Brown rice

  3. 3 tb Olive oil

  4. 2 ea Onions, diced

  5. 4 ea Carrots, shredded

  6. 1 tb Sesame seeds

  7. Salt and pepper, to taste

  8. 1 lg Bunch fresh parsley, chopped

  9. 1 ts Dried thyme

  10. 2 ts Dried sage

  11. 1 tb Soy sauce (opt'l.)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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. —–

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