Rice is a base for many dishes in a variety of regions including South America, Central America, Africa, Asia, South Asia, the Mediterranean, and the Middle East among others. This recipe can be made ahead of time as prep for the week.



 

    Serves: 5 servings    Total Time:  30 minutes Prep Time: 5 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Olive\_oil - 1 teaspoon  Onion - 1 medium  Garlic - 1 clove  Brown\_rice - 1 cup, dried Broth - 2 cups, low sodium, vegetable or chicken or fish 

## Instructions

Step 1

Chop the onion and mince the garlic. 

Step 2

In a pot over medium-high heat, heat the oil.

Step 3

Add the onion and garlic and saute for 4 minutes.

Step 4

Add the rice and cooked for 2 minutes.

Step 5

Add the vegetable broth, bring to a boil, cover and lower the heat. 

Step 6

 Cook rice for 20 minutes and serve warm. 

 

### Notes

For every 1 cup of rice use 2 cups of water or liquid. We will be using 2 cups of Vegetable broth.

## Nutrition Information

  Serving Size: 5 serving Calories: 203 Calories Fat: 3 Saturated Fat: 0 Carbohydrates: Net Carb: 44 Dietary Fiber: 0 Protein: 4 Sodium: 2  

## Dietary Restrictions

 Vegetarian