This is also a good time to introduce you to my favorite stovetop cooking vessel. I mention it often and realize many might know what I'm talking about when I refer to the saucier. It's this guy:
Vegetable Brown Rice Bowl
He has a wide bottom like a pan but he's also deep like a pot- the best of both worlds. I use him for everything. As with the best recipes, I made this up on the fly one night, and cannot think of a particularly clever name. So I give you . . .
1 Tbs olive oil
2 carrots, sliced
1 celery rib, peeled and sliced
1/2 large onion, diced
2 tsp fresh thyme
1 tsp dried rosemary
1 clove garlic, minced
1 cup brown rice, rinsed
6 cups low sodium chicken or vegetable broth
1 cup frozen peas
salt and pepper to taste
sriracha (or other hot sauce) and fried onion strings for garnish
Heat the olive oil over medium in a saucier pan or pot. Add the onion, celery, carrot, and herbs and saute 3-5 minutes until the vegetables begin to soften.
Add the garlic and saute another minute. Add the brown rice and toast for 5 more minutes.
Add 4 cups of the broth and bring to a simmer. Stir occasionally and simmer until the rice is cooked, adding the rest of the broth as the pan becomes dry.
Add the frozen peas and cook to warm them through. Season to taste with salt and pepper.
Spoon into bowls and add a few drops of sriracha to each bowl, per the taste of each person. Top with a spoonful of fried onion strings and serve.