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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs. Ingredients:
1 teaspoon vegetable oil |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1/4 teaspoon salt and pepper, each |
1 pinch cinnamon |
1 cup long grain brown rice |
2 cups chicken or 2 cups vegetable stock |
1/3 cup dried currants or 1/3 cup raisins |
1 teaspoon lemon rind, grated |
1/4 cup pine nuts, toasted |
2 green onions, sliced |
Directions:
1. In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
2. Add rice; cook, stirring for 1 minute.
3. Add stock, currants and lemon rind; bring to a boil.
4. Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
5. Let stand, covered for 5 minutes.
6. Fluff with fork and sprinkle with pine nuts and onions.
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