Brown Rice and Vegetable Saute

• 1 cup quick-cooking brown rice
• 1 cup vegetable broth (any flavor broth will do)
• 2 teaspoons olive oil
• 1 small onion , chopped
• 3 cups broccoli florets
• 8 ounces baby portabella mushrooms , sliced
• 1 garlic clove , minced
• 1 teaspoon thyme
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon sea salt

• Prepare rice as directed on box using broth of your choice.
• Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often
• Add broccoli and cover for 3 minutes, stirring occasionally.
• Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
• Serve over brown rice.