Mushroom Pilaf

8 oz. long grain brown rice (225g)
8 oz. mushrooms (225g), wiped and chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
2 T finely chopped fresh parsley
1 - sprig fresh thyme
18 oz. vegetable stock (550 ml)
2 oz. white wine (50 ml)
0 - black pepper
1 T lemon juice
0 - fresh parsley sprigs

Heat the oil in a large saucepan and soften the onion and garlic. Add the rice and stir around for 1 minute, then add the mushrooms, chopped parsley, thyme, stock, and wine. Season with black pepper, bring to a boil, cover and simmer gently until the liquid has been absorbed. Remove from the heat and stir in the lemon juice. Spoon into a dish and garnish with fresh parsley sprigs.

From A Vegan Taste of Greece