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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Good with grilled meats or poultry, or grilled eggplant, summer squash, and onions.From The Splendid Grain , by Rebecca Wood. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
1 cup long grain brown rice, well-rinsed |
1 3/4 cups chicken stock |
salt, pepper, to taste |
3/4 cup cumbled feta cheese |
3 tablespoons minced fresh mint |
1 tablespoon freshly grated orange zest |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
2. Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
3. Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.
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