Ingredients:
-
- ½ cup small diced onion
- 2 tsp. minced garlic
- 2 cups long-grain brown rice
- 2 tsp. salt
- 1 tsp. black pepper
- 3 cups low-sodium vegetable broth
- ¼ cup green onion chopped
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 large carrots (peeled and diced)
- 1 cup cherry tomatoes (slice in half)
Directions:
- Preheat the oven to 350° F.
- Place a 2-quart, ovenproof saucepan on stove over medium-high heat. Add 2 Tbsp. olive oil. Once the oil is hot, add the onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes.
- Add the garlic to the pan and sauté for 30 seconds.
- Add the rice to the pan and sauté (stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes.
- Season with salt and pepper.
- Add the vegetable broth to the pan and cook, stirring occasionally, until the water comes to a boil. Cover the pan with a lid and place the saucepan in the oven. Cook the rice for 30 minutes, remove from the oven and let stand for 5 minutes.
- While rice is cooking, sauté carrots in a medium sauce pan with 1 Tbsp. of olive oil. Cook and stir carrots for 5 minutes. Add the tomatoes. Cook for 3 minutes. Season veggies with salt and pepper.
- Remove rice from oven, and add the herbs and vegetables to the pan and toss with a fork to combine.
- Garnish with additional parsley. Serve and enjoy!