Plant Based Recipes
Veggie broth or water
1 medium onion, chopped
1 large carrot, quartered lengthwise, and chopped
2 stalks celery
2 medium Portobello mushroom caps, cut into 1-inch pieces (I omitted)
3 cloves garlic, minced
½ tsp dried thyme
2 tbsp brown sugar
1 ½ tsp paprika
½ tsp salt
1 cup long-grain brown rice
1 ½ cups diced plum tomatoes (I used a 14-oz can of diced tomatoes instead)
2 cups Veggie broth
½ cup toasted pine nuts (I used a mixture of chopped almonds and sunflower seeds instead)
3 tbsp basil
Preheat the oven to 350.Lightly grease a 3-quart baking dish.In a large skillet over medium-high heat saute with veggie broth onion, carrot, and celery, and cook, stirring often, until softened, about 10 minutes.Add the mushrooms, garlic, and thyme and cook, stirring often, for 2 minutes.Stir in the brown sugar, paprika, salt and rice and cook, stirring often, for 1 minute.Stir in the tomatoes, broth, pine nuts, and basil and bring to a simmer.
Transfer the mixture to the prepared baking dish.Cover and bake until the rice is tender, about 1 ½ hours.
Comments