Savoury Rice Pilaf

Ingredients:
1/2 onion, or leek, or 1 shallot, minced
1 garlic clove, minced
1 tbsp. butter
1 cup of your favourite rice (I prefer a brown-wild combination)
2 cups of your favourite broth
1 bay leaf
1/2 cup of mushrooms, diced
1/2 cup of your favourite nut, chopped and toasted (I used walnuts)
1/2 tsp. freshly ground nutmeg
zest of 1 lemon
1 tbsp. soy sauce/tamari/Braggs
3-4 tbsp. of your favourite mild herb, chopped (basil, parsley, cilantro, thyme, dill or green onions)
Freshly ground pepper, to taste

Optional: Add in 1-2 tbsp. of your favourite pesto and/or garnish with 1/4 cup of freshly ground Parmesan Reggiano.

Directions:
In a medium pot, turn heat to medium and melt butter.
When butter is melted add garlic and onion. Turn heat to medium- high and stir frequently until onions begin to turn brown and carmelize (approximately 10-15 minutes).
As onions brown, add in 1 cup of rice. Stir frequently for 5 minutes or until rice is slightly golden brown.
Deglaze with two cups of broth, add in bay leaf and cover until liquid boils. Once boiled, turn down heat to low and simmer rice according to package directions. In the last 5 minutes of cooking time add in mushrooms and toasted nuts without stirring the rice and cover. Remove from heat and let sit for 5 minutes, covered. Remove bay leaf.
Garnish with soy sauce, nutmeg, herbs, zest and pepper. Enjoy!