Ingredients
- 3 table spoon organic olive oil
- 1 finely chopped onion
- 2 garlic cloves
- 1 and 1/2 cups organic brown rice
- 400 grams sliced mushrooms
- 1 cup grated Parmesan cheese (or substitute with grated Romano or Cheddar cheese)
- 1 tea spoon salt
- 1/4 tea spoon black pepper
- Pinch of organic thyme
Instructions
- Preheat the oven to 375°F (190°C).
- In a large deep dish, heat 1 table spoon of olive oil over medium heat, add the chopped onion, and a pinch of salt. Sauté for 10 minutes, then add the minced garlic and cook until the onions turn golden brown.
- Add 4 cups of chicken broth, cover, and bring to a boil over medium heat. Once boiling, turn off the heat and start cooking the rice.
- Heat the remaining 2 table spoon of olive oil, add the sliced mushrooms with some salt, and cook until the mushrooms darken.
- Remove the dish from the oven, add the remaining 1 cup of chicken broth, cheese, butter, salt, and pepper, and stir for 2 minutes. Add the mushroom mixture and serve garnished with thyme.