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Ingredients
- 1 1/2 c. Brown rice
- 3 Tbsp. Extra virgin olive oil
- 2 x Onions, diced
- 4 x Carrots, shredded
- 1 Tbsp. Sesame seeds Salt and pepper, to taste
- 1 lrg Bunch fresh parsley, minced
- 1 tsp Dry thyme
- 2 tsp Dry sage
- 1 Tbsp. Soy sauce (opt'l.)
Directions
- Wash the rice well under cool 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 till all water is absorbed, approximately 1 hour. In a frying pan or possibly wok, heat the oil and saute/fry the onions till golden or possibly even a bit burnt, about 8 min. Add in 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 min. Fold in the soy sauce just before serving, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 59 | 29% |
| Total Fat 6.81g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 136mg | 6% |
| Potassium 212mg | 6% |
| Total Carbs 32.17g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.68g | 2% |
| Protein 3.64g | 6% |
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