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Rice with
Nuts and Raisins
From: Ilene
Rachford
(from Still Life with Menu, Mollie Katzen)
- 2 T oil
- 1 t. minced ginger (can omit)
- 2 C uncooked brown rice
- 3 C boiling water
- 2 T margarine
- 1 1/2 C chopped nuts (any combination: almonds, cashews, walnuts,
pecans)
- 1 C raisins
- 1/4 t salt (or to taste)
- 1/2 to 1 t grated orange or lemon rind (or a combination)
Heat oil in large saucepan.
Add ginger and saute over medium heat for a few minutes.
Add the uncooked rice and continue to saute with occasional stirring
for another 5 to 8 minutes.
Meanwhile, put water up to oil.
Gently pour in the boiling water, cover and turn heat down as
far as possible.
Simmer 35 minutes.
Check for tenderness, cooking additional 5 minutes if necessary.
While rice is simmering, melt margarine in heavy skillet.
Add chopped nuts and saute over medium-low heat, stirring occasionally
for 10-15 minutes or until nuts are lightly browned.
Stir in the raisins, salt and citrus rind.
Cook and stir for 1 more minute.
When rice is tender, add the nut mixture and mix well.
Keeps well. I've also found this to be great for breakfast!
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