Quick-cooking brown rice makes this a fast side dish to serve with lean roasted beef or pork.

Vegetable oil spray
8 ounces sliced fresh mushrooms
1 bunch (6 to 8) green onions, sliced
1 teaspoon bottled minced garlic
1 1/4 cups water
1 teaspoon low-sodium beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1 1/2 cups quick-cooking brown rice
1/4 cup chopped fresh parsley (optional)

Spray a medium saucepan with vegetable oil. Place over medium-high heat. Add mushrooms, green onions, and garlic. Cook until mushrooms are tender, about 5 minutes. Add water, bouillon granules, salt, and thyme. Bring to a boil over high heat.

Add rice and return to a boil. Reduce heat, cover, and simmer 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in parsley if desired.
Microwave Method: Omit vegetable oil spray. Place all other ingredients except parsley in a 1 1/2-quart microwave-safe casserole. Cover and cook on 100% power (high) for 4 minutes. Rotate dish a half turn and cook 4 minutes more. Let stand 5 minutes. Stir in parsley if desired.