(Yields: 2 plates, Serving: 2, Prep time: 15 mins, Cook time: 35 mins)
- 1 1/2 cup Jasmine brown rice
- 2 cups vegetable broth (I used a homemade version, recipe here*)
- 1 small yellow onion
- 1 tablespoon extra light olive oil
- A few sprinkles Himalayan/Sea Salt
- 1 garlic clove
- 1 cup cilantro
- 2 scallions
- 1 teaspoon garlic powder
- 1-2 sprinkles freshly ground pepper
Add the brown rice in a saucepan with 2 cups of vegetable broth. I made my own – recipe here.
Turn the heat on high and bring the rice to a boil, then slowly simmer for about 20-25 minutes until the rice is cooked. Taste test it, because the speed may vary for everyone.
Chop the garlic and onion into small pieces.
Add a tablespoon of extra light olive oil, then add the garlic, onion and a little salt (totally up to you how much you put).
Saute in medium heat for about 30 minutes, until the onions turn semi translucent and golden brown.
Prepare the cilantro and scallions and chop them in smaller pieces.
Turn the heat off and add the cilantro and scallions.
Toss the rice in the frying pan with the onions and toss and turn.
Add more salt to taste and some pepper and garlic powder.