1 1/3 cups long grain brown rice (any rice may do, but in my experience, LGB rice is the healthiest/best tasting)
4 cups boiling water
4 tbsp. butter or olive or vegetable oil
2 tbsp. parsley
1/4 small onion, chopped (probably about 1/3 of a cup)
1 (16 oz.) pkg. fresh sliced mushrooms
8 tbsp. soy sauce

Boil water. After water boils, add rice and cook covered for 45 minutes or until rice has absorbed all of the water. Once boiled, remove from heat.

In a medium frying pan, melt butter or warm oil on medium heat. Add parsley and onion. Cook for 3 minutes. Add mushrooms. Cook for 5 minutes (stirring frequently) and then remove from heat.

In a large mixing bowl, add rice and then mixture and stir. Heat soy sauce in the microwave (or on the stove) and then mix into rice and vegetables.

Serves 8.

Submitted by: Emily Woods