Ingredients
1 large onion, finely chopped2 medium carrots, shredded1 tablespoon butter1 cup uncooked brown rice2-1/2 cups vegetable stock1 tablespoon dried parsley flakes1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
