Brown Rice Stuffed Portabello

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, diced
• 1 cup carrot, shredded
• 5 garlic cloves, minced
• 1 cup brown rice
• 1/4 cup pine nuts
• 2 cups vegetable broth (preferably mushroom)
• 1/4 cup raisins
• 1 teaspoon cumin
• 4 portabella mushrooms

Directions

1. 1

   Preheat oven to 400.

2. 2

   In a medium sauce pan over medium heat, sautee onion, carrot and garlic in olive oil for 5 minutes.

3. 3

   Add brown rice and pine nuts and saute for another 5 minutes.

4. 4

   Add broth, raisins and cumin. Cover and simmer for 30-40 minutes.

5. 5

   Stuff mixture evenly into portabello caps.

6. 6

   Bake for 20 minutes at 400.