Brown Rice And Vegetable Saute - cooking recipe

Ingredients

1 cup quick-cooking brown rice
1 cup vegetable broth (any flavor broth will do)
2 teaspoons olive oil
1 small onion, chopped
3 cups broccoli florets
8 ounces baby portabella mushrooms, sliced
1 garlic clove, minced
1 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt

Preparation

Prepare rice as directed on box using broth of your choice.
Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
Add broccoli and cover for 3 minutes, stirring occasionally.
Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
Serve over brown rice.