|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Brown rice||1 Cup (16 tbs)|
|Unsalted chicken stock/Beef stock||2 Cup (32 tbs)|
|Nutritional yeast||2 Tablespoon|
|Toasted sesame seeds||2 Tablespoon, toasted in a 200Â° f oven for 20 minutes|
Saute all the vegetables in oil until onions are golden and celery is tender (about 10 minutes).
Stir in herbs and rice.
Heat stock, then add to vegetable rice mixture and bring to a boil.
Stir in nutritional yeast and sesame seeds.
Lower heat, cover, and simmer until all the liquid is absorbed and rice is tender (about 40 minutes).