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Ingredients:

3 cups brown rice

3 cups vegetable stock

3 cups water

3 cups carrots (sliced very thin)

2 cups mushrooms (sliced)

1 cup leeks (sliced thin)

olive oil

sea salt

Directions:

1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)

2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed)  Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.

Serve hot.

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