Step 1

In a small saucepan, sautee your carrots and parsnips in a little olive oil or butter to start softening them.

Step 2

Add herbs and brown rice, and cook for another minute or so, until fragrant.

Step 3

Add 1 and 1/2 cups (350mls) of water.

Step 4

Bring to a boil and then simmer for 40 minutes, until the rice is cooked.

Step 5

Stir in the cheese until melted.

Step 6

OPTIONAL - you can use a fork to mash up the carrot and parsnip pieces if you prefer a more uniform texture. They are very soft and will easily disintegrate with a little encouragement.