1/2 onion, minced
1 carrot, minced
1 stalk celery, minced
1 small red pepper, minced
4-5 oz mushrooms, minced
a large handful of fresh dill, chopped
1 1/2 cups cooked brown rice (al dente- don't overcook it)
1/2 cup chicken broth
2 T olive oil
salt and freshly ground black pepper
Saute onion, carrot, and celery in olive oil until onion begins to become translucent. Add red pepper, celery, and mushrooms and cook until tender and slightly caramelized. Add rice, dill, and chicken broth and bring to a simmer; let liquid cook off. Add salt and pepper to taste.
NOTE: I have tagged this as vegetarian, knowing fully well that chicken broth is not vegetarian. Feel free to use vegetable broth if you feel so inclined.