Mushroom Brown Rice Pilaf
Brown rice, mushrooms, and peas combine to make this tasty side dish!
. olive oil
. shallot or onion
, finely chopped
(I use cremini), finely chopped
. dried thyme
. long-grain brown rice
. sea salt
. frozen green peas
, rinsed and drained
Heat oil in a medium saucepan.
Add in shallot or onion, 1/4 teaspoon of salt, and pepper.
Saute for 2-3 minutes.
Add in mushrooms and thyme.
Saute about five minutes, until the mushrooms have released their juices and softened.
Add in the rice, and toast for about three minutes until fragrant.
Add in the water, and bring the mix to a boil.
Once boiling, reduce the heat to a low and cover the rice.
Allow it to cook for 25-30 minutes (covered), at which time the liquid should be evaporated, and the rice should be soft and plump.
Add the peas to the top of the rice and cover it for another five minutes (off the heat).
Season with the remaining salt, adding more if needed.
Remove the bay leaf, fluff, and enjoy!
Fat: 4.6 g Carbs: 34.4 g Sugar: 0 g Protein: 3.4 g; Nutrition facts are based on using shallot and one teaspoon of bay leaf. Weight Watchers points (new system): 5