Brown Rice Risotto

1 cup chopped onions

1/3 cup chopped fresh parsley

1 clove garlic, crushed

1 cup uncooked brown rice

2 tbs vegetable oil

2 cups boiling consomme or beef broth

1 tsp salt

1/4 tsp pepper

2 tbs grated Parmesan cheese, optional

Saute onions, parsley, garlic, and rice in oil until rice is golden. Turn into a greased shallow 2-1/2 quart casserole. Add consomme and seasonings. Stir well. Cover and bake at 350F for 1 hour or until rice is tender. Fluff lightly with a fork. Sprinkle with cheese, if desired.

Makes 6 servings.