Fragrant Brown Rice Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Onions | 2 Large, sliced | |
| 1 clove garlic, minced or put through press | ||
| Corn oil | 2 Tablespoon | |
| Mushrooms | 12 Medium, sliced | |
| Minced ginger | 2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Cardamom | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Ground black pepper | To Taste | |
| Vegetable broth | 1 Cup (16 tbs) | |
| 2 ounces unsalted roasted cashews | ||
Directions
Cover rice with water and bring to boil; reduce heat to simmer; cover and cook rice about 45 minutes, or until tender and water has evaporated.
Saute onions and garlic in hot oil until onions are soft, about 5 minutes.
Add mushrooms, ginger, raisins and spices to onions.
Continue sauteing until mushrooms are soft.
Stir vegetables into cooked rice with broth.
Freeze.
Saute onions and garlic in hot oil until onions are soft, about 5 minutes.
Add mushrooms, ginger, raisins and spices to onions.
Continue sauteing until mushrooms are soft.
Stir vegetables into cooked rice with broth.
Freeze.
Chef
