Raisin and Spice Brown Rice - Recipe Blitz

It rhymes......raisin and spice........brown rice.  The meter is wrong though.

Rice with a lot of "stuff" in it appeals to me, much more than a plain rice.  I tend to throw in all kinds of extras.  I think it is the difference in textures that is so good.

Raisin and Spice Brown Rice  (adapted from allrecipes.com)

Ingredients

• 1/2 cup 
• 1 cup 
• 1-3/4 teaspoons butter
• 1 bay leaf
• 1-3/4 teaspoons vegetable oil
• 1/2 cup  chopped onion
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons thinly sliced celery
• 2 tablespoons seedless raisins
• 1/4 cup nuts (cashew or pecans)
• 2 teaspoons low-sodium soy sauce
• freshly ground black pepper to taste

Method:

Bring brown rice, chicken broth, butter, and bay leaf to a boil in a


saucepan over high heat. Reduce heat to medium-low, cover, and 


simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.




Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir


in onion and ginger; cook and stir until the onion begins to brown on the 


edges, about 3 minutes. Stir in the cumin and coriander. Then stir in the


celery, nuts and raisins. Reduce heat to medium, and cook until the celery 


becomes tender, about 5 minutes. 




Once ready, stir the onion mixture into the cooked rice along with the soy


 sauce; season to taste with pepper.

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