Brown Rice with Mushrooms, Thyme and Peppers

This brown rice and mushroom recipe is delicious and can be eaten hot or at room temperature, and is ideal for under a vegetable curry.

Make it once and freeze some for later. You can ring the changes as you like.

• 2 onions, chopped finely
• 2 cloves garlic, crushed
• 2 green peppers, diced
• 1½ cups brown rice
• 3 tablespoons grape seed oil, coconut oil or olive oil
• 2 teaspoon each of turmeric, paprika, ground cumin, fennel seeds
• 1 tablespoon each of thyme and origanum (preferably fresh), or use whole sprigs
• Salt to taste.
• Chilli (optional – I use dried flakes for this.)
• 4 cups boiling water

To make this brown rice and mushroom recipe heat the oil gently in a frying pan, add onions, garlic and peppers, and cook until soft but not brown. Now add the raw rice and toss to coat each grain with oil. Allow to fry gently for approximately 5 minutes. Add spices and allow to warm through until the aromas are released. Leaving the pan on low heat, add the boiling water. It will splatter a bit. Place the lid on the pan and allow to simmer gently for approximately 30 – 40 minutes until the rice is cooked. 200g mushrooms sliced 6 courgettes diced Gently cook these separately in another frying pan. Add salt to taste and some more herbs of choice. When cooked, remove from the heat and add a thumb of grated fresh ginger and a squeeze of lemon juice (optional). Add this to the cooked rice and stir through. Adjust the seasoning to taste. Serve warm as a whole meal by adding roasted peppers and toasted pumpkin seeds. Drizzle with olive oil. Use as a vegetable for that hearty autumn meal.