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Mushroom and Carrot Rice

  • 2 Tbsp. olive oil
  • 1-2 garlic cloves, minced
  • 1 1/2 c. brown rice
  • 3 c. chicken broth
  • 1 c. sliced mushrooms
  • 1 c. sliced carrots
  • 1 Tbsp. parsley
  • lemon wedges


In a large skillet, saute garlic cloves in olive oil for 1-2 minutes. Add rice and toss to coat. Add chicken broth, mushrooms, carrots and parsley. Bring to a boil, cover and simmer for 20 minutes or until rice is soft. Garnish with fresh parsley and lemon wedges.