One Pot Mushroom Rice

2 Tbsp. cooking liquid (water, broth, etc.)
2 cloves garlic, minced
1 onion, diced
1 pound cremini mushrooms, thinly sliced
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
Simply Organic All-Purpose Seasoning and freshly ground
          black pepper, to taste
1/4 cup brown rice
1 1/2 cups low sodium vegetable broth
2 Tbsp. chopped fresh chives (optional)

Heat cooking liquid in a large stockpot or Dutch oven over
medium heat. Add garlic and onion, and cook, stirring
frequently, until translucent, about 2-3 minutes.

Stir in mushrooms, Worcestershire and thyme and cook, stirring
occasionally, until mushrooms are tender and browned, about 5-6
minutes. Season with all-purpose seasoning and pepper, to taste.

Stir in brown rice and vegetable broth. Bring to a boil; cover,
reduce heat and simmer until rice is cooked through, about 40-45

Serve immediately, garnished with chives, if desired.

Makes 6 servings.