Fragrant Brown Rice
- Total Time
- 45 minutes, plus 2 hours soaking time
- Rating
- Comments
- Read comments
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Ingredients
- 1cup brown rice
- 2cups water
- 2large onions
- 1clove garlic
- 2tablespoons oil
- 12medium mushrooms
- 2teaspoons minced fresh ginger
- ½cup raisins
- ¼teaspoon cardamom
- ⅛teaspoon cloves
- ¼teaspoon freshly ground black pepper
- ¼teaspoon cinnamon
- ¼pound unsalted roasted cashews
- 1cup vegetable broth
Nutritional analysis per serving (4 servings)
496 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 11 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To cook brown rice in a 30-minute meal it must be soaked for 2 hours. Cover rice with water and allow to soak. To cook, bring rice with water to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, or until tender and water has evaporated.
- Step 2
Slice onions and put garlic through press. Saute in hot oil until onions are soft, about 5 minutes.
- Step 3
Wash and slice mushrooms; mince ginger. Add to onions with raisins and spices. Continue sauteing until mushrooms are soft.
- Step 4
Stir vegetables into rice with cashews. Add vegetable broth; stir to mix well and heat broth. Serve.
Private Notes
Comments
This is a wonderful side dish for a company meal, pairing nicely with Melissa Clark's lemon and thyme grilled chicken breast recipe. It can be prepared into step 4, with only the final heating of rice/vegetables/cashews and broth done prior to serving. The cashews provide nearly 1/3 of the caloric/weight watcher toll of this dish and may be partially decreased in quantity without substantial detriment to this fine dish.
Was a very tasty way to prepare brown rice, served with the NYT Roasted Cod with Burst Tomatoes and Olives, delicious. Few adjustments - did not soak the rice, just rinsed which was perfectly fine. Used just 1/2 a large onion and no ginger and just 1/2 cup of chicken broth at the end, otherwise followed the recipe. So much more "exotic" than plain brown rice!
I really like the spicing of this dish, which I adapted to use the ingredients I had on hand. Lacking cashews, I roasted some almonds. Also, I parboiled the brown rice for 15 minutes because I didn't have two hours of soaking time to spare. After draining the parboiled rice I added two cups of stock .
This is a wonderful side dish for a company meal, pairing nicely with Melissa Clark's lemon and thyme grilled chicken breast recipe. It can be prepared into step 4, with only the final heating of rice/vegetables/cashews and broth done prior to serving. The cashews provide nearly 1/3 of the caloric/weight watcher toll of this dish and may be partially decreased in quantity without substantial detriment to this fine dish.