D. BROWN RICE & MUSHROOM STUFFING

Melt 125g butter in a frying pan over medium heat; cook 2 chopped onions and 2 crushed garlic cloves, stirring, for 2 minutes or until soft. Add 500g sliced Swiss brown mushrooms; cook, stirring, for 5 minutes or until soft. Transfer mixture to a bowl. Add 1 tablespoon chopped fresh lemon thyme, 1/3 cup chopped fresh flat-leaf parsley and 2 cups cooked brown rice; stir to combine. Season to taste.