Name: Brown Rice Saute with Parsley and Sage
Ingredients: 1 1/2 c Brown rice; 3 tb Olive oil; 2 Onions, diced; 4 Carrots, shredded; 1 tb Sesame seeds; Salt and pepper, to taste; 1 lg Bunch fresh parsley, chopped; 1 ts Dried thyme; 2 ts Dried sage; 1 tb Soy sauce (opt'l.)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Side dish, Rice, Vegetables, Vegetarian	8	Servings

INGREDIENTS

1 1/2	c	Brown rice
3	tb	Olive oil
2		Onions, diced
4		Carrots, shredded
1	tb	Sesame seeds
		Salt and pepper, to taste
1	lg	Bunch fresh parsley, chopped
1	ts	Dried thyme
2	ts	Dried sage
1	tb	Soy sauce (opt'l.)

INSTRUCTIONS

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. 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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