That 70s Rice Recipe | Dr. McDougall

Name: That 70s Rice Recipe | Dr. McDougall
Total time: 30 min
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

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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