Brown Rice, Peas and Pine Nuts

• 13 cup pine nuts
• 4 1/4 cups vegetable stock, boiling
• 2 cups short-grain brown rice
• 1 cup frozen green peas, cooked
• 3 Tbs. chopped fresh chives
• 3 Tbs. crumbled fresh thyme
• 1 tsp. granulated garlic
• 1 Tbs. liquid aminos

1. Place pine nuts in a small, dry saucepan, and toast over medium heat, shaking pan constantly for 2 to 3 minutes, or until nuts are lightly browned.
2. Set aside.
3. Combine stock and rice in a medium saucepan, bring to a boil, cover, reduce heat to low and cook for 40 minutes or until liquid is absorbed.
4. Remove from heat, and fold in green peas, chives and thyme.
5. Stir in garlic and aminos.
6. Top with toasted pine nuts; serve.

nuts, vegetable stock, shortgrain brown rice, frozen green peas, fresh chives, thyme, garlic, liquid aminos

Taken from www.vegetariantimes.com/recipe/brown-rice-peas-and-pine-nuts/ (may not work)