Rice pilaf #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | *Texmati* brand Basmati brown rice (or any brown rice) |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Chopped almonds |
| 2 | cups | Vegie broth plus a few tablespoons to \"saute\" onions |
| ⅓ | cup | Raisins |
| ¼ | teaspoon | Oregano |
| ½ | teaspoon | Salt |
| Pepper; freshly ground to taste | ||
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Whole thyme |
Directions
Date: Tue, 12 Mar 1996 11:50:35 -0600 (CST) From: adritter@... (Alfred Ritter) Here's a recipe from my mom's kitchen that I have changed to make lf: Saute onion until soft in vegie broth, add almonds and brown rice and stir.
Add 2 cups broth, raisins and seasonings, bring to a boil, cover and lower heat to a simmer. Cook 45-50 minutes without lifting lid. Turn off heat and let sit on burner 10 minutes.
Variations:
1. Add a dash of ground cardamon &/or a few whole cloves.
2. Use ½ brown rice and ½ cracked wheat.
3. Wild rice is also good, but expensive.
FATFREE DIGEST V96 #71
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .