1 red onion, diced
1 bunch asparagus, diced
1 zucchini, diced
4 cloves garlic, minced
1 ½ cups brown rice
5 cups bone broth or vegetable stock
400gm mixed mushrooms, diced
1 Tbsp fresh or dried thyme
1 Tbsp lemon juice
1/3 cup parmesan, grated
Preheat oven to 190 degrees.
In a frying pan, add some olive oil & cook onion & garlic, until browned. Add into a large baking dish, along with diced asparagus & zucchini, then cover with rice.
Heat broth / stock in the same large frypan until just boiling. Remove from heat, pour over rice, then bake in the oven for 1 hour, or until rice is soft and most of the stock has been absorbed.
Return the frypan to a medium heat, add some extra olive oil if necessary, and toss mushrooms until cooked through.
Remove rice from oven, stir through mushrooms, and top with thyme to serve.