Brown Rice with Cashews and Herbs

2 TB olive oil or Smart Balance spread 1 medium onion, chopped 1 teaspoon minced garlic 1 cup brown rice, rinsed

1/2 cup cashew pieces

1 bay leaf

1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)

Salt and ground black pepper

2 cups chicken or vegetable stock, or water

Place oil or butter in a medium skillet over medium heat; when oil is hot or butter melts, add onion and garlic and cook, stirring until softened, about 5 minutes.

Add brown rice and nuts and cook, stirring, for 1 minute; add the herbs, salt, pepper and liquid. Bring to a boil.

Turn heat to low, cover and cook for 30 minutes. Check rice's progress: It is done when it is tender but still a little chewy. Continue to cook in needed, adding a little more liquid if it has all been absorbed, but the rice is not quite done. If there is too much water when done, cover and remove from heat; the liquid should absorb within 10 minutes.

Remove the bay leaf before serving.