2 lg. onions, chopped
2 garlic cloves, crushed
2 tbsp. salad oil (unrefined)
4 tomatoes, skinned and diced
1 tomato, slice for garnish
1 1/2 c. brown rice
2 1/2 c. veggie bouillon (unyeasted)
2 carrots, grated
1 box frozen peas
6 oz. sliced mushrooms
3 tbsp. chopped parsley
Salt and cayenne pepper to taste

Boil rice: 1 1/2 cups brown rice to 2 cups water. Saute onions and garlic in oil until clear. Add mushrooms, carrots and peas and 1/2 cup bouillon. Cook 5 minutes or until peas are tender. Add tomato cubes. Remove from fire. Cook rice in remaining bouillon until tender. Add vegetable mixture. Toss with parsley. Garnish top with reserved tomato slices and parsley sprigs. (Also black olives if desired). May be served hot or cold.