From Episode 4: Clearing Up Carb Confusion

(medium sauté pan w/ lid)

• 2 T olive oil
• 1 large shallot (~½ cup chopped)
• 2 cups brown rice
• 4 ½ cups water (w/ ½ cup reserved)
• 1 teaspoon salt
• 1 bay leaf
• 1 T olive oil
• 1 bay leaf

In medium saucepot, place chopped shallot and 2 T olive oil over medium heat and sauté for 3-4 minutes. Then add brown rice, water, salt and bay leaf and increase heat to high. When water boils, cover with lid and lower heat to simmer. Meanwhile placed sliced mushrooms in large sauté pan w/ 1-2 T olive oil over high heat and sauté until golden brown, then set aside.

After the rice has been simmering for 30 minutes, start stirring intermittently at 2-3 minute intervals quickly recovering w/ lid after each stir. Once water has absorbed, add remaining ½ cup water along w/ sautéed mushrooms. Recover with lid and return to simmer for another 5-8 minutes, then serve.