Ingredients:

  • 1 cup (150g) Minute Brown Rice
  • 2 cups (480ml) vegetable or chicken broth
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried thyme or mixed herbs
  • Salt and pepper to taste
  • 1/2 cup (75g) frozen peas, thawed (optional)
  • 1/2 cup (75g) diced carrots (optional)

Instructions:

  1. Chop onion and garlic, and measure out rice and broth.
  2. Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes). Add garlic, stirring for another minute.
  3. Add minute brown rice to the saucepan, stirring to coat with oil and toast for 1-2 minutes until slightly fragrant.
  4. Pour in the broth and add thyme, salt, and pepper. Bring to a boil.
  5. Cover and reduce heat to low. Simmer for 10-12 minutes until liquid is absorbed and rice is tender.
  6. If using peas or carrots, stir them in during the last minute of cooking.
  7. Remove from heat, let sit for a minute, then fluff rice with a fork. Serve warm.