Parmesan Brown Rice

• 3 3 tablespoons unsalted margarine or 3 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 1 garlic clove, minced
• 1/2 cup fresh button mushroom, sliced
• 2 tablespoons scallions, chopped
• 1/4 teaspoon dried dill or 1 teaspoon fresh dill, chopped
• 1 cup short-grain brown rice
• salt, to taste, if needed
• fresh coarse ground black pepper, to taste, if needed
• 2 2 cups stock or 2 cups water
• 1/3 cup grated parmesan cheese
• chopped fresh Italian parsley, garnish

1. Melt butter or margarine in heavy non-stick saucepan over medium heat.
2. Saute shallots, mushrooms and garlic, about 3-4 minutes, until tender.
3. Stir in scallions and dill.
4. Saute another 1-2 minutes.
5. Add rice and saute stirring frquently, until rice begins to crackle.
6. Add seasoning, if using.
7. Stir in liquids, increase heat to high and bring to a boil.
8. Reduce heat to low and cover tightly.
9. Simmer for 45 minutes.(DON'T REMOVE COVER).
10. Remove from heat and stir in Parmesan until melted.
11. Sprinkle with chopped parsley before serving.

unsalted margarine, shallots, garlic, fresh button mushroom, scallions, dill, shortgrain brown rice, salt, ground black pepper, stock, parmesan cheese, fresh italian parsley

Taken from www.food.com/recipe/parmesan-brown-rice-147897 (may not work)