HERBED BROWN RICE (BASMATI)

By gammy

Ingredients

• 1 STALK CELERY, FINELY CHOPPED
• 1 SMALL YELLOW OR WHITE ONION, FINELY CHOPPED
• 1 TEASPOON FINELY CHOPPED GARLIC
• 1 TEASPOON FRESH THYME LEAVES
• 1/4 TEASPOON GROUND SAGE
• 4 OUNCE MUSHROOM, SLICED
• 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
• 1 CUP BROWN BASMATI RICE
• 2 CUPS LOW-SODIUM CHICKEN BROTH PLUS MORE
• IF NEEDED FOR SAUTEING

Details

Servings 4

Preparation

Step 1

IN A NON-STICK SAUCEPAN, COMBINE CELERY, ONION AND GARLIC. COOK OVER LOW HEAT, STIRRING CONSTANTLY. ALTHOUGH THE VEGETABLES SHOULD HAVE ENOUGH NATURAL MOISTURE TO COOK WITHOUT ADDING LIQUID, YOU MAY ADD A TBSP OR SO OF WATER OR BROTH IF NECESSARY TO PREVENTS CONTENTS FROM STICKING. ADD IN THE THYME, SAGE AND MUSHROOMS, CONTINUING TO COOK AND STIR. SEASON WITH PEPPER AND COOK UNTIL MUSHROOMS BECOME SOMEWHAT GLOSSY. ADD RICE, MIX VERY WELL, THEN ADD BROTH. RAISE THE HEAT TO BRING THE MIXTURE TO A BOIL. STIR, COVER AND REDUCE THE HEAT TO LOW AND SIMMER CONTENTS FOR 45 TO 50 MINUTES, OR UNTIL RICE IS TENDER AND THE LIQUID ABSORBED. REMOVE SAUCEPAN FROM THE HEAT AND ALLOW RICE TO REST COVERED, 5 MINUTES BEFORE SERVING. FLUFF SLIGHTLY WITH A FORK BEFORE SERVING.