|Olive oil||3 Tablespoon, divided|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Cabbage||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
|Uncooked brown rice||1 1⁄2 Cup (24 tbs)|
|Hot water||3 Cup (48 tbs)|
In a medium skillet heat 1 1/2 tablespoons olive oil over low heat.
Add mushrooms, onion, cabbage and garlic.
Saute for 10 minutes.
Add tomato paste, 1/3 cup water, basil, salt, pepper and celery seed; mix well.
Simmer, covered, for 20 minutes.
In a large skillet heat the remaining 1 1/2 tablespoons olive oil.
Saute until light brown.
Add 3 cups hot water.
Simmer, covered, for 30 minutes.
Stir in vegetable mixture.
Simmer, covered, for 10 minutes longer or until rice is tender.