Brown Rice Mushroom Pilaf

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Chicken broth or water may be used in place of the vegetable broth. Cooking time includes cooking rice. The complete recipe may be doubled.

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Steps

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In a medium saucepan bring 1-1 / 2 cups vegetable broth to a boil.

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Add in rice cover with a tight-fitting lid.

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Reduce heat to medium-low and cook rice for about 45 minutes or until tender fluff with fork and set aside.

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Heat oil or butter over medium heat in a large skillet.

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Add in onions and saute for 5 minutes.

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Add in garlic and diced carrots.

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Saute for 2 minutes.

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Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned.

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Add in frozen peas and cook stirring 1 minute.

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To the skillet with the veggies add in eggs.

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Stir constantly until cooked.

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Remove the skillet from heat , then add in the cooked rice and almonds.

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Toss until combined with vegetables.

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Season with salt and black pepper.

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Serve with soy sauce if desired.

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Ingredients

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vegetable broth, long grain brown rice, oil, onions, garlic, carrots, fresh mushrooms, frozen peas, eggs, salt and black pepper, slivered almonds, soy sauce