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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I'm not a huge fan of brown rice but I eat it because it's healthier than white! This version really makes the medicine go down! Hah! Ingredients:
1 cup brown jasmine rice, raw |
1/4 cup raisins |
5 scallions, chopped |
1 tablespoon unsalted butter |
2 teaspoons chicken bouillon powder (or vegetable) |
1/4 teaspoon white pepper |
1/4 teaspoon sweet paprika |
1 1/4 cups water |
1/3 cup pecans, toasted and chopped |
Directions:
1. Combine all ingredients but the pecans in a 3qt. saucepan. Cover and bring to a boil, stir well.
2. Reduce heat to simmer, cover and cook about 40 minutes or until rice is tender.
3. All liquid should be absorbed, but if rice is old, you may have to drain it before using.
4. Remove 1 tbls of pecans. Add rest to rice and fluff up. Top with 1 tbls pecans and serve hot.
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