 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 7 |
|
A nice side dish from Moosewood New Classics. This is just a bit bland on its own, but really lovely as a side for spicy meat dishes. It is indeed a lovely golden color. Ingredients:
1 cup brown rice |
2 teaspoons oil |
2 garlic cloves, minced |
1 1/2 teaspoons grated fresh ginger |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
2 1/2 cups water |
1 cup pineapple chunk |
1/4 cup minced cilantro (or scallions) |
1/2 cup chopped cashews |
Directions:
1. in a medium saucepan with a tight fitting lid, combine the rice, oil, garlic, ginger, turmeric and salt.
2. saute for a minute or two, stirring constantly to prevent sticking.
3. add the water and bring to a boil.
4. when the water boils, reduce the heat to low, cover and simmer for about 45 minutes, till the water is absorbed and the rice is tender.
5. stir in the pineapple, cilantro or scallions and the cashews.
|
|