6 Servings 55 min Cook
1 Tbsp Olive Oil
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
1 Lb Mushrooms
2 Tsp Worcestershire Sauce
1/2 Tsp, leaves Thyme
1 Dash Salt
1 Dash Pepper
3/4 Cup Brown Rice
1 1/2 Cup Vegetable Broth
2 Tbsp Butter
2 Tbsp chopped Chives
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes
Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste
Stir in brown rice and vegetable broth.
Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes.
Stir in butter until melted, about 1 minute
Serve immediately, garnished with chives, if desired.
Recipe inspired by: http://damndelicious.