Creole Rice Pilaf

• 1 1/2 tsp. olive oil
• 1/4 tsp. crushed red pepper
• 13 cup minced shallots
• 1/2 cup sliced scallions
• 1 stalk celery, chopped
• 1 1/4 cups diced mushrooms
• 1 cup diced plum tomatoes
• 1 1/2 cups short-grain brown rice
• 3 1/2 cups vegetable broth, boiling
• 1/2 cup chopped fresh coriander
• 1 tsp. dried thyme
• 2 tsp. Bragg Liquid Aminos

1. Heat oil and crushed red pepper in 4-quart saucepan over medium-high heat, 1 minute.
2. Add shallots, scallions and celery, and cook 3 minutes.
3. Add mushrooms and tomatoes, and cook 2 minutes before adding rice.
4. Cook mixture 2 minutes, stirring constantly.
5. Add boiling broth, fresh coriander and thyme.
6. Bring all to a boil, reduce heat to low, cover and cook 45 minutes, or until liquid is absorbed.
7. Stir in liquid aminos, remove from heat and serve.

olive oil, red pepper, shallots, scallions, celery, mushrooms, tomatoes, shortgrain brown rice, vegetable broth, fresh coriander, thyme, bragg liquid

Taken from www.vegetariantimes.com/recipe/creole-rice-pilaf/ (may not work)