That 70s Rice Recipe | Dr. McDougall

Ingredients

• 3/4 Cups Vegetable broth
• 1 Large Onion, sliced in half through the stem end, then cut into thin crescents
• 1 Red bell pepper strips
• 1 Carrot, cut in half lengthwise, then sliced
• 1 Stalk Celery, sliced
• 6-8 Mushrooms, sliced
• 4 Cups Cooked brown rice
• 1/4 Cup Dried, unsulphured apricots, minced
• 2 Tbsp Raisins
• 2 Tbsp Roasted, unsalted cashews
• 2 Tsp Cumin seeds
• 1/2 Tsp Basil
• 1/4 Tsp Celery seed
• 1/4 Tsp Rosemary
• 1 Tbsp Nutritional yeast
• 1/4 Cup Alfalfa sprouts
• Freshly ground pepper