Unfried Fried Rice

• 2 cups slow-cooking brown & wild rice blend, I used Lundberg brand
• 5 1/2 cups low sodium vegetable broth
• 1/2 cup grated carrot
• 1/2 cup frozen peas
• 1 cup finely chopped onion
• 4 large garlic cloves, minced (about 2 tablespoons)
• 3 tablespoons Braggs liquid aminos (or soy sauce) plus extra for seasoning later depending on how much sodium your broth contains
• 1/2 teaspoon ground black pepper, to taste (add more for a spicier flavor)
• Toasted sesame seeds to garnish

1. Prepare all the vegetables (chopping/grating) ahead of time before beginning to cook.
2. In a large saucepan, over medium heat, add the onion, carrots, black pepper, liquid aminos and only 3/4 cup of vegetable broth. Saute for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well.
3. Now, add the ginger and garlic and 1/4 cup more of the vegetable broth. Cook a few minutes more until softened.
4. Now add the remaining 4 1/2 cups of broth and the rice and peas. Bring to a boil, once boiling, cover with a lid and turn down to simmer. Simmer for 45 minutes to an hour, or until all the broth has evaporated and the rice is tender. The cooking time can vary based on which rice you use. Once all the broth has evaporated, return the lid and let sit for 10 minutes.
5. Taste and add any additional liquid aminos. I think I added another teaspoon or two. It makes a large amount of rice, so you can be generous with the seasoning. Garnish with toasted sesame seeds. They really complete this dish!

slowcooking brown, vegetable broth, grated carrot, frozen peas, onion, garlic, braggs liquid aminos, ground black pepper, sesame seeds

Taken from food52.com/recipes/21166-unfried-fried-rice (may not work)