| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Rice, Side dish, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Brown rice |
| 3 | T | Olive oil |
| 2 | Onions, diced | |
| 4 | Carrots, shredded | |
| 1 | T | Sesame seeds |
| Salt and pepper, to taste | ||
| 1 | Bunch fresh parsley, chopped | |
| 1 | t | Dried thyme |
| 2 | t | Dried sage |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 29.4mg
Potassium: 180.8mg
Carbohydrates: 37.1g
Fiber: 4.1g
Sugar: 3.2g
Protein: 3.2g