Brown Rice Saute With Parsley & Sage



	Brown Rice Saute With Parsley & Sage vegetables, vegetarian, side dish, rice 1 1/2 cup brown rice 3 tablespoon olive oil 2 each onions, diced 4 each carrots, shredded 1 tablespoon sesame seeds 1 salt and pepper, to taste 1 large bunch fresh parsley, chopped 1 teaspoon dried thyme 2 teaspoon dried sage 1 tablespoon soy sauce (opt'l.) Wash the rice well under cold water, then place in a saucepan with water to cover by 1/4". Bring to a boil over high heat, then turn the heat down low and cover tightly. Simmer until all water is absorbed, approximately 1 hour. In a frying pan or wok, heat the oil and saute the onions until golden brown or even a bit burnt, about 8 minutes. Add the cooked rice to the onions. Stir in the carrots, sesame seeds, salt and pepper to taste, and the herbs. Stir-fry lightly for about 5 minutes. Mix in the soy sauce just before serving, if desired.