Fragrant Brown Rice
Brown Rice with Mushrooms, Onions, Raisins and Cashews seasoned Ginger, Cardamom, Cinnamon, and Cloves
| servings: | 4 |
| type: | Side Dish |
| storage: | Refrigerator |
| categories: | Vegetarian, Lowfat, Starches |
| 1 | cup brown rice |
| 1 | teaspoon salt |
| 2 | cups water |
| 2 | large onions, diced |
| 2 | tablespoons oil |
| 1/4 | pound mushrooms, chopped |
| 2 | teaspoons ginger root, minced |
| 1 | large garlic clove, minced |
| 1/2 | cup raisins, dark |
| 1/2 | teaspoon cardamom, ground |
| 1/4 | teaspoon cloves, ground |
| 1/2 | teaspoon cinnamon |
| 1/8 | teaspoon cayenne pepper |
| 1/2 | cup vegetable broth |
| 2 | ounces cashews, dry roasted |
Place rice, salt, and water in a medium saucepan with a tight fitting lid. Bring to a boil, cover, reduce heat to a low setting and simmer for 25 minutes. Remove from heat and let sit 15 to 20 minutes more without disturbing.
In a large skillet, saute onions in oil over medium-low heat for 20 minutes. Add mushrooms, gingerroot, raisins, and spices. Saute until mushrooms are soft. Add vegetable broth and reduce until liquid is not quite evaporated. Add cooked rice and heat thoroughly.
Let cool, and then add cashews. Place in containers, and store in the refrigerator.
containers:
Two Rubbermaid Round #3 (1.5-Qt)
reheating instructions:
Microwave: Place container in microwave and heat until hot throughout.
Oven Method: Put rice in an ovenproof casserole dish, covered tightly, in heat a 325-degree oven until hot throughout.
serving suggestions:
Confetti Vegetable Curry