As the winter months approach, having a nice, warm meal sounds better and better each night. Soups and sauces really sing during the cold months at the end of the year and this special recipe is a hit with my busy family. My favorite thing about this recipe is that it’s easy to make and can serve as a side or a main course! The key is to have a great combination of spices, which are all listed below for you. Enjoy!

*This recipe is vegan and gluten free!


  • 2 cups brown rice
  • 4 tbsp. olive oil (optional)
  • 2 tsp. organic vegetable broth
  • 1 sweet onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 4 stalks of celery, finely chopped
  • 1 tsp. of fresh sage
  • 1 tsp. parsley
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tsp. coriander
  • 1 tsp. black pepper
  • Himalayan salt to taste


  1. Cook the brown rice according to directions. For two cups of rice, you should have to use approximately 4 cups of water to cook it. If you are in a hurry, a frozen steam bag in the microwave works too!
  2. After the rice is done, add 2 tbsp. of olive oil (optional) and the 2 tsp. of organic vegetable broth.
  3. While your rice is cooking, in a large skillet cook the onion and celery for a few minutes on medium heat, stirring often, until veggies become clear. You can add 2 tbsp. of water to cook them in or you can add the remaining 2 tbsp. of olive oil.
  4. When the veggies are done, add the sage, parsley, rosemary, thyme, coriander, and black pepper and cook for another two minutes and enjoy!
Kristin Mataluni

Kristin Mataluni

Head Mom at Silly MommyLuni
Kristin is a mom to three awesome kids and believes in putting her health and happiness at the forefront of her life. Check out some of her thoughts and other recipes at her blog
Kristin Mataluni

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