Brown rice with peaches

Yield: 6 servings

Measure Ingredient
1 cup Short-grain brown rice
1 tablespoon Olive oil
1 medium Red onion(s)
\N \N Peeled and finely diced
1 medium Bay leaf
3 \N Cardamon pods
2 cups Chicken stock
3 larges Peaches, seeds removes
\N \N Flesh finely diced
12 \N Mint leaves
\N \N Finely shredded
\N \N Salt and pepper to taste
4 \N Whole-wheat pita breads

Place the rice in a colander and rinse under cold running water for 10 min. Drain.

Heat the oil over medium heat in a large, heavy saucepan. Add the onion and saute for 3 min or until it is translucent. Add the bay leaf, cardamon, rinsed rice, and chicken stock, and bring to a boil.

Reduce the heat and simmer, covered, for 30-45 min, until the liquid is reduced.

Remove the pan form the heat and let sit, covered, for 10 min, until all of the stock is absorbed into the rice. Fold in the peaches and mint, season with salt and pepper, cover, and let stand for 5 min more. Serve with warm pita bread.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 133

Submitted By DIANE LAZARUS On 11-25-95

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