TOASTED BROWN RICE WITH MUSHROOMS

Ingredients

• 1 ½ teaspoons olive oil divided
• ½ yellow onion chopped
• 2 garlic cloves minced
• 1 cup brown rice (I prefer basmati)
• 1 cup vegetable broth
• 1 cup water
• 8 ounces crimini mushrooms sliced
• 1 tablespoon minced fresh thyme
• 3 tablespoon minced flat-leaf parsley
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. 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.
2. Add the rice and cook, stirring constantly, for 1 minute.
3. Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
4. Cook until all of the liquid is absorbed, about 35 minutes.*
5. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. dd the mushrooms and cook until starting to brown, about 4 minutes.
6. Stir in the thyme and cook for 30 seconds.
7. Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.