2 tablespoons olive oil
1 large shallot, chopped finely
2 cups cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups short grain brown rice
2 cups coconut milk
2 cups vegetable stock
Juice from 1 lemon
2 tablespoons fresh thyme, chopped finely
Heat olive oil in a medium-sized saucepan set over medium heat.
When oil is hot, add the shallot and cook for 2 minutes, until softened.
Add the mushrooms, turn to coat in oil, and cook for another 5 minutes, until mushrooms have softened.
Add garlic, and cook for another minute.
Add rice, and stir to coat in oil.
Add the coconut milk and vegetable stock to the saucepan. Stir and bring to a boil.
Cover and reduce heat to low. Cook for 40 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the lid, and add lemon juice and rosemary. Stir.
Remove skillet from heat, cover again, and let rice sit for 5 more minutes.