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Categories:
brown rice vegetable broth olive oil onion broccoli florets baby portabella mushrooms garlic thyme fresh ground black pepper salt
Viewed: 69 - Published at: 4 years agoIngredients
- 1 cup quick-cooking brown rice
- 1 cup vegetable broth (any flavor broth will do)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 3 cups broccoli florets
- 8 ounces baby portabella mushrooms, sliced
- 1 garlic clove, minced
- 1 teaspoon thyme
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon sea salt
Method
- Prepare rice as directed on box using broth of your choice.
- Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
- Add broccoli and cover for 3 minutes, stirring occasionally.
- Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
- Serve over brown rice.
