Recipe - Brown Rice Saute With Parsley And Sage

1 One half cup Brown rice
3 tablespoon Olive oil
2 Onions, minced
4 Carrots, shredded
1 tablespoon Sesame seeds
Salt and pepper, to taste
1 lg Bunch fresh parsley, chopped
1 teaspoon Dried thyme
2 teaspoon Dried sage
1 tablespoon Soy sauce (opt'l.)

Wash the rice well under cold water, then place in a saucepan with water to
cover by 1/4". Bring to a boil over high heat, then turn the heat down low
and cover tightly. Simmer until all water is absorbed, approximately 1
hour. In a frying pan or wok, heat the oil and saute the onions until
golden brown or even a bit burnt, about 8 minutes. Add the cooked rice to
the onions. Stir in the carrots, sesame seeds, salt and pepper to taste,
and the herbs. Stirfry lightly for about 5 minutes. Mix in the soy sauce
just before serving, if desired.