Full of Fabulous Flavor

Cooking rice can be
weird. Too mushy, too dry, too
chewy. Too something. Even if that happens with this dish, you're
not going to care because the flavor is so delicious, it makes up for anything
that's gone wrong. Use brown rice for a
nutty flavor and because it's so good for you. The onions and mushrooms can stand in for another side dish, and the
ginger and flavored broth make for tasty, lip-smacking goodness. Eat enough of it and you don't need anything
else for dinner. Serve it with fish and
a salad for the whole deal.

Gingered Rice

1 medium onion, chopped
3/4 cup sliced baby
portabella mushrooms
2 tablespoons olive oil
1 cup brown rice
2 cups water
1 vegetable bouillon cube
1 tablespoon grated ginger
1/2 cup fresh flat leaf
parsley, chopped
Salt and pepper

Sauté onion and mushroom in olive oil over
medium high heat until soft, about 3 minutes. Stir in rice until coated with oil. Add water and bring to boil. Toss
in bouillon cube and stir to dissolve. Add ginger. Reduce heat to
simmer, cover and cook for about 40 minutes, or until liquid is absorbed. Remove lid, add parsley, salt and pepper and
toss with fork. Serves 4.