Adapted from Fine Cooking Magazine
Whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The walnuts and raisins in this dish add texture and substance to brown rice.
Cook’s Review: “This recipe is very easy to make. Instead of water, vegetable or chicken stock could be used to make the rice more flavorful. You could also use cashews or pine nuts instead of walnuts, if you prefer.” ~ Mila W.
*NOW items available at your local health food store
- Heat the oil in a 2-quart saucepan over medium heat.
- Add the onion and cook, stirring frequently, until softened, 2 minutes.
- Add the rice and stir to coat in the oil.
- Add 1-1/4 cups water and 1/2 tsp. salt.
- Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
- Remove from the heat and let sit for 5 minutes before fluffing with a fork.
- Meanwhile, put the raisins in a small bowl and add enough boiling water to cover.
- Allow them to plump for 10 minutes; then drain.
- Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.
Calories from Fat: 110
Cholesterol: 4.5 mg
Sodium: 140 mg
Carbohydrate: 25 g
Dietary Fiber: 2 g
Protein: 3 g