Brown Rice with Cashews and Herbs (P2)

2 TB olive oil or Smart Balance spread
1 medium onion, chopped
1 teaspoon minced garlic
1 cup brown rice, rinsed
1/2 cup cashew pieces
1 bay leaf
1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
Salt and ground black pepper
2 cups chicken or vegetable stock, or water

Directions:
1.Place oil or butter in a medium skillet over medium heat; when oil is hot or butter melts, add onion and garlic and cook, stirring until softened, about 5 minutes.
2.Add brown rice and nuts and cook, stirring, for 1 minute; add the herbs, salt, pepper and liquid. Bring to a boil.
3.Turn heat to low, cover and cook for 30 minutes. Check rice’s progress: It is done when it is tender but still a little chewy. Continue to cook in needed, adding a little more liquid if it has all been absorbed, but the rice is not quite done. If there is too much water when done, cover and remove from heat; the liquid should absorb within 10 minutes.
Remove the bay leaf before serving