1. Heat the oil in a saucepan over medium heat. Add the onion and sauté for 3 minutes, until tender. Add the mushrooms and herbs and sauté 3 minutes. Season with salt and pepper.
diced onion
1/3 c.
diced cremini or shiitake mushrooms
2/3 c.
minced fresh thyme
1-1/2 tbsp.
minced fresh oregano
1-1/2 tbsp.
kosher salt and pepper to taste
uncooked whole grain brown rice
2 c.
2. Add the rice and stir to coat; cook until the rice is lightly toasted (about 5 minutes).
Add the broth, stir briefly to moisten rice, bring to a simmer and cover with a tight-fitting lid. Bake in a 350F oven for 40 minutes or simmer over low heat for 20 minutes, until all of the broth has been absorbed.
Toss in the pine nuts and adjust seasoning.
