Baked Brown Rice with Mushrooms and Peas
Using Veggie Broth Concentrate
This tasty whole grain rice dish is rich in flavor -- mushrooms, peas, onions, Parmesan cheese and our savory veggie broth concentrate all add up to a delicious result. Toss in a handful of cooked seasonal veggies for variety.
2 tablespoons olive oil, divided
½ cup diced onion
1½ cups brown rice
2 cloves garlic, minced
1 teaspoon dried thyme
2½ cups water
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
½ cup freshly grated Parmesan cheese
Salt and ground black pepper
2 tablespoons chopped fresh parsley for garnish
Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onions and cook, stirring often until translucent, about 5 minutes.
Add rice, garlic and thyme and stir to coat. Add water and Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, stirring to blend well. Bring to a boil, cover the pan and transfer to the oven. Bake until rice is just tender and liquid is absorbed, about 1 hour.
While rice is baking, heat remaining tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté until tender and slightly browned, 5-6 minutes. Set aside.
When rice is cooked, stir in sautéed mushrooms, peas and Parmesan cheese. Season to taste with salt and pepper, and serve sprinkled with parsley.