Yield: 4 portions

Ingredients:

• 2 pieces garlic cloves, chopped
• 1/2 cup onion, chopped
• 1/2 cup white wine
• 2 tablespoons olive oil
• 2 cups brown rice, washed
• 6 cups low sodium vegetable stock
• 2 cups fresh shiitake mushrooms, chopped
• 2 cups button mushrooms, chopped
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 4 tablespoons low sodium soy sauce
• freshly ground black pepper
• 1 tablespoon unsalted butter

Procedures:

1. Cook rice in rice cooker with 5 cups of vegetable stock. Set aside. Rice may be done ahead of time and set aside.
2. Heat oil over medium heat. Saute onions and garlic for 2-3 minutes.
3. Add mushrooms and saute.
4. Add rice and stir to coat it with mushroom mixture.
5. Add wine and cook until absorbed.
6. Add remaining stock. Make sure it is hot.
7. Add soy sauce. Season with pepper if needed.
8. Just before serving, add butter and mix.

Nutrition Facts Per Serving:

• Calories (kcal) 344
• Carbohydrates (g) 57
• Protein (g) 8
• Fat (g) 9

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