I came across this recipe and tried with brown rice. It came out really nice. You can have it with chicken or fish or veggies, as the phase you are in. On its own, it is phase 1 recipe.
Spanish rice for 6 people
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1 1/2 cups dry brown rice, washed and cleaned
250 gm button mushrrom, stalks removed. Skin the caps and then mince them fine.
2 large onions, minced fine
1 stock cube or veggie broth, about 1 cup.
1/2 tsp saffron threads
1 tbsp olive oil
2 tbsp chopped flat leaf parsley
1 tbsp fresh thyme
Put oil in the pan. When hot, add the mushrooms and onions. Saute till sweating. Add the rice. Add 1 cup broth and two more cups of water. Crush the saafron threads and add to boiling pan. Let it boil for 10 minutes. Then cover the pan with an aluminium foil and transfer it to an oven set at 200 deg C. Bake for 30 mins. Alternatively, reduce heat and cover the pan with a lit and simmer the rice for 30 mins. Take out from oven or remove the pan from heat. Let it stand for 15 mins with the lid on.
Finally open the lid or remove the foil, stir through the rice and add chopped parsley and thyme. Serve warm.
Spanish baked rice
