BAKED BROWN RICE WITH CARROTS
1 Tbls canola oil 1/2 cup chopped onion
1 1/2 to 2 cups coarsely grated carrot 2 cups long grain brown rice
1/2 cup finely chopped parsley 4 cups clear vegetable stock or broth
Preheat oven to 350ºF. Heat oil in heavy skillet over medium heat. Add onions and carrots. Sauté for 5 minutes. Add rice and sauté briefly until rice is evenly coated with oil. Toss in parsley. Add broth. Place mixture in a medium-sized casserole and bake, covered, for 50 minutes or until liquid is absorbed and rice is tender. Serves 6-8.