Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Long-grain brown rice |
3 cups | Water |
1 \N | Onion -- chopped |
2 tablespoons | Corn oil |
1 tablespoon | Ground cumin |
\N \N | Black pepper -- to taste |
1 tablespoon | Fresh parsley -- minced |
¼ cup | Pine nuts |
1. Soak brown rice in water at least 2 hours, or overnight. 2. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saute until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts.
Recipe By : Jo Anne Merrill