Serves: 4
Total Calories: 342

1 tablespoon extra virgin olive oil
6 cloves garlic thickly sliced
2/3 cup chopped shallot
1 1/2 cups long grain brown rice
1 cup julienned carrot
1/2 cup diced celery
1/4 cup chopped oregano
3/4 teaspoon sea salt or to taste
1/4 teaspoon cayenne pepper or to taste
2 1/4 cups boiling water
3/4 cup peach or white wine (Four Chimneys Organic Farm Winery brand is recommended)

1. Heat the oil in a medium-sized skillet over medium heat. Add the garlic, shallots, rice, carrots and celery, and sauté, stirring occasionally for 5 minutes, or until the ingredients are fragrant and well mixed.

2. Stir the oregano, salt, and cayenne pepper into the skillet and combine with the rice mixture. Turn off the heat, and add the boiling water and wine.

3. Bring the ingredients to a boil, then reduce the heat to medium- low. Simmer covered for 45 minutes, or until the rice is tender. Adjust the seasonings, if desired, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 57

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