2 tablespoons olive oil
  2 tablespoons butter
  8 ounces mushrooms, chopped
  1 shallot, diced
  2 garlic cloves, minced
  3-4 sprigs fresh thyme, with the leaves removed from the stems
  2 tablespoons white flour
  (Optional) 2 tablespoons dry white wine
  2 cups vegetable stock
  1 cup heavy cream
  ½ cup Greek yogurt OR sour cream
  Pinch of Nutmeg
  1 pound fresh green beans, trimmed and cut into halves or thirds, depending on size.

For the Brown Rice Bowl:
  ½ cup frozen green peas
  1 cup cooked brown rice

Pumpkin seeds:

  Toss ¼ cup of seeds with 1 teaspoon of olive oil and a dash of onion salt.

  Roast in the oven at 375 degrees for approximately 10 minutes, until toasted.

For the Casserole:
  1 cup cooked brown rice
  ¼ cup grated Parmesan cheese

Instructions

1. Heat the olive oil and butter in a pan set over medium heat.
2. Add the mushrooms to the pan, and cook until brown and the water has mostly evaporated. Add the shallots to the pan, and cook for an additional 2-3 minutes.
3. Add the garlic and thyme to the pan and cook for an additional minute.
4. If using, pour in the wine, scraping any brown bits that have accumulated on the bottom of the pan.
5. Sprinkle in the flour and allow it to 'toast' for a minute or so.
6. Slowly stir in the vegetable stock, and cook for approximately 10 minutes, until the liquid is heated through, and the gravy slightly thickened.
7. Whisk in the cream, yogurt, and nutmeg.
8. Add the beans to the pan, and cook for approximately 4-5 minutes (Or longer, if you want the beans to be softer!), just until everything is warm and the beans turn a bright green color.
9. Serve immediately.
10. If making a bowl - with peas - stir in the frozen peas , and pour the gravy over the brown rice. Top with pumpkin seeds.
11. If making a casserole, stir in the rice and pour the mixture into a baking dish. Top with Parmesan cheese and place under the broiler, just until the gravy is bubbles and the cheese begins to brown.