Raisin and Spice Brown Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 3 |
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce. Ingredients:
1 cup brown rice |
2 cups chicken broth |
1 tablespoon butter |
1 bay leaf |
1 tablespoon vegetable oil |
1 cup chopped onion |
1 teaspoon minced fresh ginger |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/3 cup thinly sliced celery |
1/4 cup seedless raisins |
1 tablespoon low-sodium soy sauce |
freshly ground black pepper to taste |
Directions:
1. Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.
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