Preparation Time:
90 min
Difficulty:
Expert
Ingredients:
- 100g of brown rice
- 200ml of vegetable broth
- 50g of diced onions
- 30g of diced carrots
- 20g of diced celery
- 10g of garlic, minced
- 5g of fresh thyme
- 5g of fresh parsley
- 10ml of olive oil
- Salt to taste
- Black pepper to taste
Kitchen Tools Needed:
- Saucepan
- Knife
- Chopping Board
- Wooden Spoon
- Measuring Cups
- Reamer
- Tongs
Instructions:
- Heat the olive oil in a saucepan over medium heat.
- Add the diced onions, carrots, and celery, then sauté until softened.
- Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
- Add the brown rice and mix well to coat it in the oil and vegetables.
- Pour in the vegetable broth, and season with salt and pepper.
- Bring to a boil, then reduce the heat to low and cover the saucepan.
- Let simmer for about 45-50 minutes or until the rice is tender and the liquid is absorbed.
- Once cooked, remove from heat and allow to sit covered for 10 minutes.
- Fluff the rice with a fork and stir in the fresh parsley before serving.
Macros:
- Total Calories: 382kcal
- Carbs: 55g
- Proteins: 8g
- Fats: 10g
Tags
Whole Grains