Brown Rice Pilaf

I am a bg fan of brown rice, the boys...eh, not so much!  I am on a determined quest to find new ways to prepare brown rice for the whole family to enjoy.  This recipe was attempt #2 (with attempt #1 being the plain ol' boring, basic, brown rice).  Carson ignored the side all together.  Dominic bluntly stated "I HATE mushrooms!".  The hubby politely consumed the side and gave me an unenthusiastic "it was good." I on the other hand LOVED this dish!!!  I thought it went well with the salmon tacos I made that night.  I'll probably make this next when we have company over, or to bring along to someone's house.  I'd like to see how others like this side dish.  :)

INGREDIENTS:

2.5 TBSP olive oil
1/2 lb. Cremini mushrooms, sliced
6 green onions
salt & freshly ground black pepper
4 large cloves of garlic, minced
1 TBSP soy sauce
1 C long grain brown rice
1 C chicken stock
1 C water
1/2 lime

DIRECTIONS:

Preheat your oven to 350 degrees.  In a medium skillet heat 2 TBSP. of the olive oil over medium heat add the mushrooms and half of the green onions and season with salt and pepper.  Sautee for 8 minutes until the mushrooms have browned and softened.  Next add the garlic and the remaining .5 TBSP of olive oil.  Sautee for another 2 minutes then add the soy sauce, rice, chicken stock and water.  Season with a large pinch of salt and pepper.  Bring to a full boil.  Scrape the rice into a 8x8 glass baking dish.  Cover with foil and bake for 45 minutes.  Remove from the oven and allow to sit for 10 minutes.  Remove the foil, fluff the pilaf with a fork, squeeze the lime over the pilaf and top with the remaining 3 green onions.  ENJOY!

recipe adapted from foodandwine.com