1 1/2 cups brown rice
vegetable stock or cube
1 plate of julienned carrots (1 inch length)
1 plate of sliced mushrooms
coarse salt & black pepper
willowrun...and olive oil
Bring the rice in 3 cups of vege-stock & a spoon of margarine to a boil, cover. Halfway into its 40ish minutes coat a pan in half olive oil and half willow run margarine and saute the carrots on medium heat. Sprinkle with salt and a fairly healthy (not too much!) amount of pepper. Halfway through add a little more margarine and the mushrooms. Cover, after 5-8 minutes mix then cover again. The result should yield juices from mushrooms & carrots.
The rice should be turned off when exhibiting a creamy texture. Add rice to the mushrooms and carrots & mix well. Hope you enjoy as much as I did.
This would go well with lemon peppered broccoli and BBQ tofu.