Directions:

In a small pot, cook the Vegetable broth and allow it to reach a medium heat before boiling. Heat olive oil in a Dutch oven or heavy bottomed pot over medium heat. Add the shallot and cook until translucent. Add the garlic, and continue to stir. Add the brown rice and stir to coat. Let the rice cook for about 2-3 minutes, stirring frequently then add the wine and cook until evaporated, stirring often. Add 1/2 cup of the vegetable stock, letting the mixture cook until fully absorbed and then continue adding 1/2 cup at a time, stirring often and repeating this process until rice is tender and mixture is creamy. Stir in Frozen Peas & Carrots with the last batch of Vegetable Broth. After all the broth has been absorbed, (process usually takes about 30 minutes) add salt & pepper. Feel free to stir in 1/2 cup Parmesan Cheese to the mixture before serving. Enjoy!

This recipe is extremely versatile and can be used with many different vegetable combinations so use whatever you have on hand! Asparagus, Broccoli and Mushrooms would also be great.