Brown Rice Stuffed Portabella - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup onion, diced
1 cup carrot, shredded
5 garlic cloves, minced
1 cup brown rice
1/4 cup pine nuts
2 cups vegetable broth (preferably mushroom)
1/4 cup raisins
1 teaspoon cumin
4 portabella mushrooms

Preparation

Preheat oven to 400.
In a medium sauce pan over medium heat, sautee onion, carrot and garlic in olive oil for 5 minutes.
Add brown rice and pine nuts and saute for another 5 minutes.
Add broth, raisins and cumin. Cover and simmer for 30-40 minutes.
Stuff mixture evenly into portabello caps.
Bake for 20 minutes at 400.