Brown Rice Seafood Salad Supreme
INGREDIENTS:
1 1/2 c Brown rice
3 tb Olive oil
2 Onions, diced
4 Carrots, shredded
1 tb Sesame seeds
Salt and pepper, to taste
1 lg Bunch fresh parsley, chopped
1 ts Dried thyme
2 ts Dried sage
1 tb Soy sauce (opt'l.)
1 1/2 c Brown rice
3 tb Olive oil
2 Onions, diced
4 Carrots, shredded
1 tb Sesame seeds
Salt and pepper, to taste
1 lg Bunch fresh parsley, chopped
1 ts Dried thyme
2 ts Dried sage
1 tb 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.